Collection: Italian Charcuterie

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

The king of salamis.' Tender and sweet. An ancient Parma tradition, hand-made and coarse grained, as the ancient Norcini butchers prepared it, when travelling from town to town to make salumi.

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

Lightly smoked on wood, and aged. 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 classic product from Emilia-Romagna. It is hand-salted, long cured and lightly spiced for a very refined taste.

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

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.

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