Collection: Charcuterie

Richly buttery, ‘sashimi’- cut belly slices from the meatiest part of the fillet.

Developed with Gaetano Farucci, former Head Chef of Michel Roux’s two Michelin-starred restaurant Le Gavroche, and Smokin’ Brothers, the recipe leads to a perfect balance of sweet and savoury.

Salchichon derives from the word salchicha, meaning sausage.This version is made with a combination of lean cuts and fat, and is seasoned with black pepper, garlic, nutmeg and coriander. Textured, aromatic, sweet.

The iconic Iberian cured sausage: coarse cut Iberico pork, paprika and garlic. Spicy and rich, with a long lingering taste.

Rich and savoury meat is complemented by a seam of buttery, melt in the mouth fat.Hand-carved.

Rated by the Blázquez family as their premium jamon. In 2025, received the Superior Taste Award from the International Taste Institute.

Hind legs are salted and allowed to rest for ten days. Then rinsed, rubbed with fat and seasoned with pepper. Then hung in the naturally ventilated curing rooms for 48 months. Melts in the mouth, with the gentle milky fat contrasting with the rich succulent meat.Hand-carved.

Lightly smoked on wood, and aged. Typical of the northern region of Italy.

A classic product from Emilia-Romagna. It is hand-salted, long cured and lightly spiced for a very refined taste.

The king of salamis.' Tender and sweet. An ancient Parma tradition, hand-made and coarse grained, as the ancient Norcini butchers prepared it, when travelling from town to town to make salumi.

Nicknamed ‘the money muscle’, it is marbled and tender with a full-flavoured taste.

Lean, soft and delicate, with hints of spices and herbs. Typical of the northern region of Italy.

Low water' aromatic ham from Emilia-Romagna. It is characterised by the soft pink colour of the slices, a particularly delicate perfume, a velvety texture, and a sweet flavour.

A spreadable salame with a fiery kick. Delicious spread on crusty bread or bruschette, topped with honey or moscato grape nectar.

This salamino has an intense aroma, with a strong and savoury profile. The defining characteristics of the Salame Toscano are the hints of garlic and black peppercorn, which combine harmoniously with the meat.

Satisfying flavour with a gentle kick of heat from the addition of chillies.

Cold-smoked slowly over a blend of juniper, beech and oak, the fish retains an extremely delicate flavour and mouthwatering texture. ** Please note, delivery is available from 10th of March.