Collection: Charcuterie

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

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.

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.

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.

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.

Le Caroylais Artisan salami with Cahors wine.

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

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

The original Beer Sticks, created and popularised by Moons Green.

A slow burning taste, but one that's worth the wait.