Cured neck fillets seasoned and cured with wild fennel seeds using Italian pork. An exquisite and much sought after meat with its characteristics flavour and aroma – a perfect accompaniment to raw vegetables with olive oil.
Made with selected Italian pork meat, seasoned with fennel seeds and spices. Its pinkish and soft consistency is typical of the Tuscan salami and its unmistakable aroma and flavour stem from the fennel seeds which combine perfectly with the other ingredients.
The wild fennel seeds combine perfectly with the other ingredients to make this delicate sausage produced only from selected Italian pork meat. Available in 400g packs of 4-5 sausages. Prepare and serve in starters, picnics and party canapés.
Pancetta is made from the fattest part of the pig and salted to maintain its natural qualities and full flavours. Ours is then cured with rosemary, it's great to chop and add to different types of pasta sauces or stews or slice thin and wrap around game birds for added…
Our own Napoli Hot Salami is made in Tuscany by a small producer, using 100% pure Italian pork. The flavour is slightly spicy and delicate.
This delicate sausage is made from selected Italian pork meat delivered in packs of 9 mini sausages. It is delicious both grilled or roasted, or the skin can be taken off and the meat used to make a fantastic meat sauce.
The rosemary gives this delicate sausage produced from selected Italian pork meat a distinctive Mediterranean flavour. 4-5 sausages per pack.
The sage combine perfectly with the other ingredients to make this delicate sausage produced just from selected Italian pork meat. 4 - 5 sausages per 400g pack.
A delicacy, these salamis made from pork meat with added truffle, contain a perfect balance between flavour and ingredients. They can be served as hors d'oeuvre accompanied by white wine or a spumante, or as an afternoon snack with red Tuscan Sangiovese wine.
This product undergoes the same processing as pork meats, the difference with wild boar is their lack of fat which means they dry quicker giving a stronger flavour. In order to amalgamate the meat more easily and to render the flavour more delicately 40% pork meet is added.