Salumi

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...

Pierre Oteiza's traditional, local salami, seasoned with rum and black peppercorns then stuffed into the caecum casing which gives its distinctive ...

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...

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...

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...

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...