Salumi

Lardo 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...

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...

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 C...

Our Christmas ham & cheese selection has three cheeses and three salami and we can't think of anything we'd rather find under the Christmas ...

Our Christmas essentials selection has ham, cheese and some store cupboard staples that will help with the Christmas catering in any food-loving ...

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...

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...

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...

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...