Collection: Charcuterie

A classic product from Emilia-Romagna. It is hand-salted, long cured and lightly spiced for a very refined taste.

A soft, fully aged, ready-to-eat spiced ‘salami’ that is as at home on a piece of sourdough as it is in a pan.

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

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.

Le Caroylais Artisan salami with Cahors wine.

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

This salamino has an intense aroma, with a strong and savoury profile. The defining characteristics of the Salame Toscano are the hints of garlic and black peppercorn, which combine harmoniously with the meat.

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

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

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

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