Charcuterie company Cannon & Cannon is to launch a cured meat bar on Camberwell Church Street in south London.
Set to open in February 2017, Nape will serve a selection of charcuterie, snacks and wine.
Menu items will include pork and fennel salami from East Sussex; Gloucester Old Spot loin; cured, air-dried West Country beef with hazelnuts, rapeseed oil and tarragon; port and juniper cured, air-dried and smoked mutton with pickled walnuts; and duck, pork and Sichuan pepper sausages.
The bar will also offer toasties, such as Welsh sobrasada, cow's curd and pickled fennel and Wiltshire ham with Keen's Cheddar and leeks, alongside the likes of shaved fennel and tarragon, bitter leaf salad and curd and herb oil. Bread Ahead will supply doughnuts.
Wines will include a number on tap from OW Loeb, alongside a selection of specials from Les Caves de Pyrene and Indigo Wine. Beer will be dominated by London brews.
Alongside seating for 45 on the ground floor, there will be a downstairs tasting room for up to 15 people.
Many of the meats will be available to take away, sliced to order. Refillable takeaway bottles will also be available for the wine. Suppliers will include Vadasz Pickles and Paxton & Whitfield cheese.
Nape will open initially as an informal pop-up between 8 and 24 December. Cannon & Cannon is based at London's Borough Market.