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Rare breed black pig living free-range amongst olive trees

Curators Of Rare Italian Food

Cheese, salumi and store cupboard essentials personally sourced from small-batch producers across Italy

Artisan cheese maker stirs curds

Small, Dedicated Suppliers

We have spent years tracking down producers who put taste, tradition and welfare above all other considerations

Artisan salumi hung for ageing and flavour


We champion the rich, regional heritage of air curing and fermentation in our delicious range of salumi

Wheels of artisan cheese carefully laid out to mature


We began in 2005 with the Parmesan stall at Borough Market. Since then we've gradually added Italy's iconic, raw milk cheeses to our selection

A selection of artisan salumi displayed on wooden boards at the Ham and Cheese Co Bermondsey store


Visit our Bermondsey shop every Saturday. You'll find us nestled amongst some of the most exciting food businesses in London

We are an independent, Bermondsey-based business sourcing beautiful, seasonal produce from suppliers across Italy. We deliver to a wide selection of amazing restaurants and can now offer many of our items to online food-lovers anywhere in the UK

Our Selections


By 6pm Tuesday


Via DPD Wednesday


8am-6pm Thursday

What Chef's Say

Our Bermondsey Shop

Open 8:30am-2pm

Every Saturday

Arch 10, Dockley Road Industrial Estate, Dockley Rd, London SE16 3SF.

It's eight years since we arrived in Dockley Road and there are now over 30 of us at Spa Terminus. During the week, our shutters down, people are making cheese, roasting coffee, brewing beer and baking bread but on a Friday and Saturday we open our doors from 8.30am-2pm. See the Spa Terminus website for a map of all traders.

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Read posts from our gastronomic journey through Italy and south west France

  • New Season Olive Oil Is Here

    New Season Olive Oil Is Here

    From his beautiful, 17th century farmhouse Giacomo Santoleri farms lentils and grains and a small production of oil from his 600 olive trees. The trees are a mix of Leccino, Gentile di Chieti and Intosso varieties and they grow on the rocky, limestone Caprafico Plain, at the foot of the Maiella massif in Abruzzo.
    Read now
  • Autumn Has Arrived, Along With Our Passata

    Autumn Has Arrived, Along With Our Passata

    On Monday our new season passata finally arrived from Sabina and Michele at San Cesareo in Fano. Their lovely old farmhouse, hidden among the trees in the photo, has a kitchen where the tomatoes are taken within an hour of picking. There, they are washed, plunged into boiling water, drained and then put through a mill to separate the skins. The passata is bottled either with or without whole Datterini tomatoes.
    Read now
  • A True Story Of The Fake Black Olive

    A True Story Of The Fake Black Olive

    This is the true story of the fake black olive: the olive that looks out at us from the top of your pizza; from the supermarket shelf, the olive with the texture of a rubber tyre and which sometimes, will taste of soap. Or perhaps we should say: the former olive. Because these olives are finally, at the end of their entirely disenchanting treatment process, effectively dead.
    Read now

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