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.

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.

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

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

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.

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.

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.