Charcuterie

Artisan Delicatessen

Charcuterie

Artisan Delicatessen
“Salame Della Rosa”
A complex salame made with a double layer with fat in the middle allowing longer ageing. Seasoned with fresh garlic & nebbiolo wine, made from shoulder, ham & belly.
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“Nduja
Made with 1/3rd meat from the head, 1/3rd fat & 1/3rd chilli. Made with delicious rare breed fat, soft spreadable & not too spicy.spread on bread, crackers or add to pasta dishes also delicious tucked under the skin of a chicken prior to cooking.
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“Salame Rustico”
Made with a small amount of Barbera Wine & garlic & Perfumed with Cinnamon, nutmeg & other spices used in the salt mix, the salame is finely minced & has a similar texture to Finocchiona.
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Artisan Delicatessen
“Jesus Du Pays Basque”
A traditional Basque salami seasoned with rum & black peppercorns. A firm favourite of our’s.
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“Salame De Felino”
Named after the town Felino in between Parma & Langhirano. Made from the off cuts from making Parma ham & seasoned with garlic & pepper which are steeped in dry white wine then added to the meat.
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“Coppa Trentina”
Entirely hand-made. Once deboned it is then trimmed salted & Spiced & is aged for at least 4 months. It is a very versatile cured meat, eat on it’s own, add to lovely artisan bread or add it to a charcuterie board or party platter. Goes very well with Pinot Grigio.
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“Finocchiona”
Highly seasoned with fennel seeds, it is made with poorer cuts of meat which are finely minced.
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