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Coppa
This is made from the neck meat of the pig, cured with aromatic herbs and spices which develop and intensify as the meat ages to produce powerful heat with strong pork flavour. Coppa is traditionally found in the Campania, Emilio Romagna and Umbria regions.
Chorizo
Made in the Mexican style with sweet ancho chilies, chipotle, oregano and garlic. Unlike Spanish chorizo, it is usually served out of the casing as a component in other dishes.
Petit Jésus
A Lyonnaise-style salami with a high fat content, heavily spiced with garlic and black peppercorns. Evocative of the French countryside, it goes well with a nice Burgundy and a baguette with plenty of cultured butter.
Peperone
A heavily seasoned sausage dating back to Roman times. The mass-production version most of us know is a pale imitation of the original. True peperone (the name means large pepper) is a very lean, tangy, highly spiced sausage. It is normally made with beef, but we make ours with goat or pork.
Sopressatta
A coarsely ground, dry-cured salame in the traditional Calabrian style with spices and a hint of chili. To be sliced and enjoyed alone or added to a sandwich.
Salted goat liver
This aged, cured liver is both delicious and distinctive. After the liver has been cured and hung for a few months, it has a wonderfully strong iron and mineral flavour profile. It is great on top of sunny-side-up eggs or served on top of a crostino.
Guanciale
The word guancia means cheek in Italian. This salt-cured pork jowl, mostly found in the Emilia Romagna region, is the traditional cured meat used to make the famous amatriciana and carbonara dishes. Its flavour is both salty and mellow, with a trace of caramel.
Lardo
Also known as prosciutto bianco, this is the cured back fat, traditionally from winter pigs. It is seasoned with rosemary and juniper. It is great served on a warm crostino or with fresh fruit that has both acidity and sweetness, such as nectarines or figs.
Fennel salame
A coarsely ground salame that is slightly sweet and scented with fennel seeds, then slow-aged to develop the flavours. It can be sliced thin or chunky and served in a sandwich or on its own.
Pancetta
This is a skinless pork belly seasoned with spices and rosemary and rolled. Our pancetta has a hint of sweetness as well as spice. Great for eating as breakfast bacon or for wrapping any meat or fish, and even better as a BLT.
Sanguinaccio
More commonly known as boudin noir, this traditional northern Italian blood sausage has a light hint of chili and the creaminess of rich pork blood. Sanguinaccio is great with eggs or on its own with grilled bread.
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