Collection: Products

A rich and luscious, soft sheep’s milk cheese from King Stone Dairy. Aromas of hay and clean farmyard air and flavours of cultured cream and uncooked mushrooms.

Invecchiato IGP Balsamic Vinegar

Hind legs are salted and allowed to rest for ten days. Then rinsed, rubbed with fat and seasoned with pepper. Then hung in the naturally ventilated curing rooms for 48 months. Melts in the mouth, with the gentle milky fat contrasting with the rich succulent meat.Hand-carved.

Rich and savoury meat is complemented by a seam of buttery, melt in the mouth fat.Hand-carved.

The iconic Iberian cured sausage: coarse cut Iberico pork, paprika and garlic. Spicy and rich, with a long lingering taste.

Salchichon derives from the word salchicha, meaning sausage.This version is made with a combination of lean cuts and fat, and is seasoned with black pepper, garlic, nutmeg and coriander. Textured, aromatic, sweet.

Rated by the Blázquez family as their premium jamon. In 2025, received the Superior Taste Award from the International Taste Institute.

Toast for Cheese or All-Butter Crackers. Illustrated by John Broadley

The perfect selection of cheeses in miniature: a full-flavoured Brie-style cheese, a rich and creamy blue, a moreish hard cheese reminiscent of Cheddar, and a tiny, tasty goats’ milk cheese.

Creamy yellow, with a rich, buttery-crumble texture. A truly old-fashioned Lancashire made traditionally with a two-day curd recipe. (Curd from a second day’s milk is added to that from the first, to produce a more complex flavour.)