About Us

Rusty Pig in Ottery St Mary was opened in 2011 by talented chef, Robin Rea. Robin was always passionate about food and travel, and began his career in cooking in Italian restaurants in Melbourne, Australia. He honed his culinary skills in Italy and went on to work with Michael Caines, before becoming a senior chef at Hugh Fearnley-Whittingstall 's River Cottage in Axminster. As the name Rusty Pig suggests, Robin and his team are experts in all things pig. The premises is both a specialist charcuterie shop and a restaurant where customers can enjoy our artisan produce in truly unique surroundings. Our traditional methods of curing and air-drying match top charcuterie producers in Europe. We make our own continental-style sausages, as well as cured bacons, hams and terrines. We also make air-dried products, such as chorizos, air-dried hams, pancetta and a wide range of salamis. Rusty Pig uses only the freshest, locally-sourced ingredients and works closely with small-scale producers in our community who have the same values as we do. Vegetables are seasonal, game is from nearby woods and moors, and fish is freshly caught off the Devon coast. We sometimes forage for the tastiest ingredients available in the local countryside. The Rusty Pig is all about flavour - once you've tasted our flavours there's no going back!