Buy Online - We generally send out online orders once a month on the last Wednesday of each month but this is increasing to weekly in the run up to Christmas with orders going out on the 4th, 11th and 18th of December

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...

Giacomo Santoleri grows a range of heritage grains and pulses. This golden flour he grinds from chickpeas is an Italian store cupboard staple. ...

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...

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

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...

Datterini are a variety of cherry tomato renowned for their sweetness and at San Cesareo things are no different; on the Brix scale for measuring s...

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...

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...

Like a lot of Italians, Luigi and his brother have a small holding which they run alongside their main business of making our fabulous ventricina ...

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...

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...

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...

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...

Like a lot of Italians, Luigi and his brother have a small holding which they run alongside their main business of making our fabulous ventricina a...

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...

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 ...

Cotechino is a large pork sausage that gets its name from the rind (cotica) that is an important ingredient in the mix. Our Cotechino comes from A...

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...

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

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 ...