Collection: Sliced Charcuterie

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.

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

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

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

Hind legs are salted and allowed to rest for ten days. Then rinsed, rubbed with fat and seasoned with pepper. Then hung in the naturally ventilated curing rooms for 48 months. Melts in the mouth, with the gentle milky fat contrasting with the rich succulent meat.Hand-carved.