Collection: Sliced Charcuterie

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

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

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

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.

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.

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.

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

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.