Buy Online - We dispatch online orders on the last Wednesday of each month which will be delivered to you the next day.

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...

The Bradi Toscani Salame Toscano takes all the good cuts and mixes them with cubes of the best back fat, black peppercorns and red wine. The salty,...

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...

The Lonzino di Fico is an ancient way of preserving figs that is traditional of Le Marche. Ours is made by artisan chocolatier Paolo Mencarelli in...

Pancetta is the belly of the pig that is cured for just 4-8 weeks. While it is safe to eat raw, pancetta is generally used in the kitchen adding fl...

In the past we've struggled to find anything that matches the quality of our fabulous Nyons olives but we really love this mix of Intosso and Lecc...

Azienda Agricola Giuseppina Dolci is an organic farm in the Umbrian Appenines. At over 1000ms the land is wild and mountainous, not suited to con...

Azienda Agricola Giuseppina Dolci is an organic farm in the Umbrian Appenines. At over 1000ms the land is wild and mountainous, not suited to conv...

Azienda Agricola Giuseppina Dolci is an organic farm in the Umbrian Appenines. At over 1000ms the land is wild and mountainous, not suited to conv...

Born from an idea of his father Antonio, Domenico Dolci made this soup mix as a tribute to Umbrian cuisine. Use it as a base for nutritious bea...

From June to September a steady stream of tomatoes are picked in the fields surrounding the San Cesareo farmhouse near Fano and taken to the old st...

A carefully chosen blend of Intosso & Gentile di Chieti olives.  Slightly more subtle than Crognale but still packs a punch. The rare Intosso ...

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

Pierre Oteiza keeps his black Cochon Basque pigs in the Pyrenees some 6kms from the border with Spain. Chorizo is very traditional in this - French...

Caciotta Fresca or Formaggio Fresco is the mild, milky mix of sheep and cow's milk that we take from Emilio Spada over the autumn and early winter ...

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

With a butchers shop in Alba, home of the white truffle , it is no surprise that Mauro and Chiara have chosen to season one of their smaller salami...

The Intosso olive tree is found exclusively in the foothills of the Maiella mountain range of Abruzzo. It is a small tree unusually tolerant of sno...

  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...

Luca and Silva Vangelista farm 23 hectares in Marche and, since 2016, have grown organic Khorasan, an ancient variety of wheat that is rich in pr...

It takes 20kgs of anchovies to make 1ltr of colatura. The fish have their heads removed and are then layered with sea salt in wooden barrels before...

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

Tommaso cures these delicious olives with just brine (no lye) to keep their crunchy texture and pure, olive flavours. The green Intosso olive gro...

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