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.
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.
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.
A traditional Basque salami seasoned with rum & black peppercorns. A firm favourite of our’s.
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.
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.
Highly seasoned with fennel seeds, it is made with poorer cuts of meat which are finely minced.