

Pancetta Stesa. Minimum weight 250g
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...
View full detailsPancetta 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...
View full detailsMassimo'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 ...
View full detailsPierre Oteiza keeps his black Cochon Basque pigs in the Pyrenees some 6kms from the border with Spain. Chorizo is very traditional in this - French...
View full detailsSoppressata is the traditional salame from Calabria made with the best meat from the prosciutto and the shoulder mixed with chilli and salt The dar...
View full detailsThe Salsiccia Piccante is a lovely, looping sausage that is more coarsely ground than the soppressata. It is made with meat from the shoulder and a...
View full detailsGuanciale 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...
View full detailsMauro 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...
View full detailsIn 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...
View full detailsLardo 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...
View full detailsThe classic tuscan slicing salami from Carlo Pieri. It is seasoned with fennel seeds and fennel pollen that are picked by his mum and it is always ...
View full detailsThe best bresaola in Italy is made from the Punta d'Anca, the tender salmon cut in English or eye of the silverside. Mario rubs them with a mix of ...
View full detailsMassimo Corra makes our coppa in the Val di Non. He first rubs it with cinnamon, coriander, nutmeg and star anise and then smokes it. Traditionally...
View full detailsThe belly of pork that Carlo rolls up with garlic, bay and fennel then ages for 6 months. Almost too good for cooking with, this type of tender, bu...
View full detailsA 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...
View full detailsMassimo 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...
View full detailsThe 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...
View full detailsMario 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...
View full detailsMariola (the caecum in English) is the local name for the prized casing that is used to make this traditional salame from the Bassa Parmense that i...
View full detailsCapocollo is the same cut as coppa (the name in the North) and is the muscle from the neck that is cured all over Italy. Salumai love the beautiful...
View full detailsThe Nero dei Nebrodi pig takes 2 years mature to the small size of just 130kg - of which 70% is fat. Not a viable proposition to most farmers but i...
View full detailsStrolghino di Culatello - to give its full name - is a traditional salame from the Bassa Parmense made with the offcuts from Culatello production. ...
View full detailsA 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...
View full detailsLardo is the slab of fat from the top of the back and, when cured, has an incredible, silky texture. Eugenio Caprini cures lardo and then pounds it...
View full detailsThere 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...
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