Collection: Sliced Charcuterie

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.

A noble ham from Devodier’s ancient cellars, with a minimum natural curing of 30 months, without preservatives, and with a unique aroma and intense flavour.

Pure pork cooked sausage, finely ground: an unmistakable classic with an irresistible flavour.

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.

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.

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.

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.

Lightly smoked on wood, and aged. Typical of the northern region of Italy.

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