Everything served at Salazon is made on-site; the dry-aged meats, the charcuterie, even the sourdough bread and the butter served with it. The expert team produces vinegars, tomato sauces and relishes, chili sauces, ice cream and pastries. Executive Chef Paul Lewis plans his menu well ahead with the dry-aging and pickling processes being different in length and process for cold cuts through to duck, fish, pigeon, chicken, pork and beef. Spanish mackerel is dry-aged for 9 days, with a subtle and delicious result lacking any strong fishy flavor. Favorite dishes include the Chopped Tuna – dry-aged loin, cheek and belly, which are then smoked and served with tattie scone and sea urchin; and dry-aged Beef Tartare. Everything from starters through to desserts can be shared or enjoyed solo. All produce, apart from the beef, is locally sourced, including local lamb. For the pork, Chef Paul has established a relationship with an organic pork producer in Bedugul and a seafood suppliers, who contact him directly about what fresh seafood they get in on any given day.