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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...

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...

In a mix that is similar to his Ventricina, Luigi di Lello uses meat from the loin, shoulder and ham and seasons with chilli and fennel to make a s...

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

The pigs are Nero d’Abruzzo, with a thick layer of creamy fat which is full of omega 3 fatty acids from so much foraging that is perfect for making...

Mario makes his Carne Salata (which just means salted meat) from the Punta d'Anca, the tender salmon cut in English or eye of the silverside. It st...

The most iconic product from the province of Teramo in Abruzzo, Costantini Slow small batch produce their Ventricina which they age in a pig bladde...

A semi soft, washed rind cheese with a distinctive orange rind. Taleggio is excellent as a table cheese or melted on pizza and potatoes, in risotto...

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...

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

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...

In 1821 Igiea’s distant relative, Paolo Solaroli, was exiled to India for his revolutionary ideas. There he made his fortune, married an Indian pri...

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...

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

For June and July we've got a small quantity of Pecorino San Giorgio made by Alessandra Cau. The wheels are matured 5 months, longer than our semi ...

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,...

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...

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 ...

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...

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...

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...

The pigs are Nero d’Abruzzo, with a thick layer of creamy fat which is full of omega 3 fatty acids from so much foraging that is perfect for makin...

Massimo and Orietta Corrà have a butchers shop in the village of Corredo 900ms up in the alpine Val di Non. He doesn't have his own pigs but buys t...

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...