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Fausto Guadagni's Pancetta Steccata is seasoned with black pepper and rosemary and then folded over and sewn up. It is aged for a year, pressed bet...

Soppressata is the traditional salame from Calabria made with the best meat from the prosciutto and the shoulder mixed with chilli and salt The dar...

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...

Giacomo Santoleri grows a range of heritage grains and pulses. His Pearled Barley is great in soups and stews or, in orzotto, as a delicious alte...

A salame made with prime cuts from the shoulder, loin and ham mixed with the best back fat. It is seasoned with garlic and then smoked overnight ov...

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

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 ...

In 2021 Mario Cardinale, who had been making us bresaola for years, finally retired and we are now working with Simone and Alberto Testini who live...

The highly prized 'heart' of the ham that is stitched into a pig's bladder and aged for 24 months. It is an ancient cut and comes from the Bassa Pa...

A unique salami made from big, hand cut pieces of loin, shoulder and ham mixed with chilli (the spice is warm rather than hot) and fennel seeds. Ha...

Strolghino di Culatello - to give its full name - is a traditional salame from the Bassa Parmense made with the offcuts from Culatello production. ...

Giacomo Santoleri grows ancient grains and pulses on the Caprafico plain in Abruzzo. These lentils are sown at the end of March on poor, chalky soi...

Mauro and Chiara Casetta use local wines from the Langhe region to season their salami and this is their favourite; the best cuts from shoulder, be...

Brothers Riccardo, Leonardo and Valerio Rosati breed black Cinta Senese pigs on their farm just outside of Chianciano in southern Tuscany. They pr...

The prosciuttificio that we work with are based in Lesignano de' Bagni, 25kms from Parma. Unusually they stop production from January to April when...

There are two chubby little Campagnolo salami in each pack, each seasoned with fennel, garlic and a touch of chilli. They are only cured for a matt...

Lardo is the protective layer of fat from high up on the pig's back. The slabs of fat, layered with bay, rosemary, garlic, spices and salt, are pu...

Our Gorgonzola dolce is aged for 90 days, ignoring the consortium minimum of 50. It is consistently the softest, creamiest Gorgonzola we have ever ...

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...

Pierre Oteiza's saucisse seche is meaty and addictively chewy. It is seasoned with Piment d'Espelette, a mild chilli used locally in place of black...

After spending two months in salt the caper buds are ready and these, the smaller puntine capers are the most sought after. Their delicate flavour ...

Pierre Oteiza's traditional, local salami, seasoned with rum and black peppercorns then stuffed into the caecum casing which gives its distinctive ...

The Salsiccia is a lovely, looping sausage that is more coarsely ground than the soppressata. It is made with meat from the shoulder and aged for s...

Pecorino Fresco is the mild, milky sheep milk cheese that we take from Emilio Spada from early spring into autumn when sheep's milk is abundant. It...