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  • Guanciale (300g Minimum)

    £14.90
    13 in stock

    Guanciale is the cured cheek and is used a lot in Italian cooking instead of pancetta but what a lot of people don't know is how delicious it is to...

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    £14.90
    13 in stock
  • Linguine di Farro Pasta. 500g

    £5.50
    8 in stock

    Giacomo Santoleri grows farro (emmer wheat) and barley on the Caprafico plain in Abruzzo. Farro is an ancient grain that comes from a tall, hardy p...

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    £5.50
    8 in stock
  • Lombo (2 sizes)

    from £35.00
    Only 4 left!

    The loin of pork that Carlo Pieri rolls in black pepper and fennel and then cures for 4 months. It is hung in paper to prevent it from drying out t...

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    from £35.00
    Only 4 left!
  • Mortadella (Whole 2.3kg)

    £65.00

    Aldo Zivieri's mortadella starts with shoulders of pork that are cubed and mixed with garlic, salt and spices then minced through increasingly fine...

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    £65.00
  • Mortandela Salame (160g Minimum)

    £7.50
    12 in stock

    Massimo's most unusual salami is the mortandela, a seasonal salami in the shape of a patty, bound by caul, which can be either sliced and eaten or ...

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    £7.50
    12 in stock
  • Nduja (2 sizes)

    from £8.50
    12 in stock

    Hot spreading salami made with 1/3rd chilli, 1/3rd fat and 1/3rd lean meat. In Cervicati the tradition is to eat nduja on bread, never to cook with...

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    from £8.50
    12 in stock