Collection: Charcuterie

Nicknamed ‘the money muscle’, it is marbled and tender with a full-flavoured taste.

Lean, soft and delicate, with hints of spices and herbs. Typical of the northern region of Italy.

Low water' aromatic ham from Emilia-Romagna. It is characterised by the soft pink colour of the slices, a particularly delicate perfume, a velvety texture, and a sweet flavour.

A spreadable salame with a fiery kick. Delicious spread on crusty bread or bruschette, topped with honey or moscato grape nectar.

Cold-smoked over chestnut wood, and spiced with black pepper and juniper, resulting in a sweet and nutty taste. The smoke and spices enhance the already fabulous flavour of the ham.

The spice mix used in this salami is based on a centuries-old Indian pickling recipe. Fennel seeds, Telicherry black pepper and fenugreek add an intriguing flavour to this salami with great complexity.

Aged for a minimum of three months, this is a deeply satisfying example of a much loved charcuterie cut. The rich flavour is enhanced by a blend of cinnamon, cardamom and cloves.

Le Caroylais Artisan salami with Cahors wine.

Satisfying flavour with a gentle kick of heat from the addition of chillies.

Typical of this northern region of Italy. A long-aged, secret recipe from the Recla family.