This week, we’re proud to introduce the ten incredible companies joining Cohort 10 of Mana Up, a Hawai‘i-based accelerator and economic development initiative that helps local product companies scale globally—while creating jobs, opportunities, and strengthening community across the islands.
Tucked away in the lush landscape of Kāne‘ohe, Daguzan Charcuterie is doing something few have dared before — merging the timeless techniques of French charcuterie with the agricultural bounty of the Hawaiian Islands. The result? A truly unique culinary experience that’s as rooted in tradition as it is in place.
Founded by Pierre Daguzan, a former professional MMA fighter turned food entrepreneur, the brand specializes in artisan charcuterie crafted with local Hawaiian ingredients. Think wild Moloka‘i venison pâté, pasture-raised pork terrine, and dry-cured saucisson that tells a story with every bite.
“Daguzan Charcuterie was born from a mix of inspiration, purpose, and passion,” says Pierre. “While filming a Mana Up video project showcasing local entrepreneurs, I was so moved by their stories — their creativity, resilience, and commitment to community. Then, my brother-in-law asked me to create a charcuterie table for his wedding using venison he had hunted. That experience lit a spark I couldn’t ignore.”
A Blend of Cultures
Originally from Versailles, France, and born in Toulouse, Pierre grew up immersed in rich culinary traditions. After spending six years living in China, he eventually settled in Hawai‘i in 2015, where he saw a new opportunity to bring his heritage to life through local ingredients.
“My wife is Native Hawaiian, and her values around mālama ʻāina and supporting local are deeply woven into everything we do,” he explains. “Over 95% of our ingredients are sourced from Hawai‘i — including wild venison from Moloka‘i, pork from Wai‘anae, and chicken from the North Shore. We want our food to reflect and respect the land it comes from.”
This marriage of cultures — French and Hawaiian — is what sets Daguzan Charcuterie apart. It’s a thoughtful and intentional celebration of terroir: a culinary term that refers to the character of food shaped by geography, climate, and local tradition. In Pierre’s case, it’s both the terroir of Gascony and that of the Hawaiian Islands.
Culinary Art Meets Island Grit
Starting a charcuterie business in Hawai‘i hasn’t been without its challenges. Navigating the complex web of meat processing regulations — from Department of Health certifications to USDA labeling standards — has been a steep learning curve.
“It’s been a constant balancing act,” Pierre admits. “We’re a small business trying to do things the right way. Food safety and compliance are non-negotiable, but scaling sustainably while maintaining our values takes constant work.”
That grit comes from a perhaps unexpected place: the MMA cage.
“Most people are surprised to learn I’m also a professional fighter,” says Pierre. “But the discipline, grit, and resilience I’ve developed in that arena have directly translated to my journey as a founder. Fighting taught me how to push through challenges, stay focused under pressure, and stay true to my purpose.”
“Most people are surprised to learn I’m also a professional fighter. But the discipline, grit, and resilience I’ve developed in that arena have directly translated to my journey as a founder."
Milestones and Meaning
Among his proudest milestones? Getting listed on Farmlink Hawai‘i and being selected for the Mana Up cohort — a local accelerator program that supports Hawai‘i-based entrepreneurs.
“Farmlink gave us visibility and access to a community that values local, sustainable food — it felt like real validation,” Pierre shares. “Being selected for Mana Up has been a game-changer. It’s not just a vote of confidence in our brand; it’s an opportunity to grow alongside other amazing local businesses.”
For Pierre, the bigger picture is clear: “Building a business in Hawai‘i means embracing the challenge of creating and scaling products in the most isolated place on earth — and seeing that as a strength, not a limitation. It’s about working with what the land gives us and showcasing Hawai‘i’s incredible terroir through our charcuterie.”
Products That Tell a Story
Each product from Daguzan Charcuterie is a story in itself — a reflection of two worlds coming together with care and purpose. Pierre’s personal favorite is the Wai‘anae Pork Pâté, which he describes as “a true pâté de campagne — rustic, rich, and deeply rooted in French tradition.”
“What makes it so special is using locally raised pork from Wai‘anae. It gives the pâté a distinctly Hawai‘i flavor while staying true to the old-world techniques I learned growing up. It’s the perfect blend of island and countryside.”
What’s Next?
Looking ahead, Pierre has ambitious — but grounded — goals for the next three to five years.
“I envision Daguzan Charcuterie being available throughout Hawai‘i — in hotels, specialty stores, and local supermarkets. We also plan to expand to the mainland U.S. and Asia,” he says. “But we’ll only grow in ways that allow us to stay true to our mission of sustainability. That means sourcing locally wherever we go and building strong relationships with regional farms.”
Staying Grounded
Despite the highs and lows of entrepreneurship, Pierre stays grounded through his family and his community.
“My wife and son remind me why I started this journey. They’re my anchor,” he says. “And knowing that our business is part of a larger movement — to support local food systems and take care of the ʻāina — keeps me motivated every day.”
His advice to aspiring entrepreneurs in Hawai‘i?
“Don’t be afraid to make the jump. It’s not an easy road, but the rewards are incredible. Trust your vision, stay true to your values, and surround yourself with people who believe in what you’re doing.”
Explore Daguzan Charcuterie at daguzancharcuterie.com
Follow on Instagram: @daguzan_charcuterie
