Salumi

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...

Like little Italian beer sticks, these salsicce stagionate from Mauro and Chiara Casetta are long, thin and chewy. They are perfect in picnics and ...

There are many different types of Sopressa made across the Veneto. Ours is made with cuts from the loin, shoulder, coppa and seasoned with fresh ga...

Carlo Pieri's salame Toscano takes all the good cuts and mixes them with cubes of the best back fat, black peppercorns and his own red wine. The sa...

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...

The loin of pork that Carlo Pieri rolls in black pepper and fennel and then cures for 4 months. It is hung in paper to prevent it from drying out t...

This is the perfect salami; small enough to fit in your handbag but (perhaps) large enough to last a few days. Taste the nutmeg that is used in the...

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...