Charcuterie & Cooked Meats

Arturo Sánchez’s acorn-fed Lomo Ibérico is one of a kind. Made from acorn-fed 100% Iberian pigs and cured for a minimum of 6 months in a natural cu...

WHAT IS SALCHICHÓN IBÉRICO? Taste one of Spain’s finest cured sausages when you slice into this Salchichón Ibérico by Arturo Sánchez. Made from aco...

This salami is made with pure venison and gently spiced with added green peppercorns for the right balance. It was awarded Best Game Product in Th...

Guanciale is a type of salumi made from cured pork cheek, and is similar – although importantly different – to bacon and pancetta. The cheek is cur...

Multi award winning, including six Great Taste Awards from the Guild of Fine Foods, this Stornoway Black Pudding is made with Scottish oatmeal to g...

Classic meat platter of Spanish charcuterie – Wafer thin slices of sweet and delicate air-dried Serrano ham – traditionally cured Spanish sausage –...

WHAT IS CHORIZO IBÉRICO? Discover the amazing flavour of Spain’s finest cured sausage – Chorizo Ibérico de Bellota by Arturo Sánchez. Made from aco...

Our Delicious Every Day haggis is a versatile ingredient that is easy to cook with. A blend of lamb, beef, oatmeal, onions and our special mix of ...

Our White Pudding might not be as famous as our Black Pudding but, with a subtler flavor, it is equally as delicious. Also known as Oatmeal or Meal...

This is a pork salami based on the ‘classic’ Saucisson Sec.  Free range pork is ground and seasoned with garlic and black pepper, then chopped Ital...

Prime cuts of wild Scottish venison, dry cured, oak smoked and matured for 3 months. Makes some of the finest canapés around. Try on an oatcake wi...

Classic meat platter of Spanish charcuterie – Wafer thin slices of sweet and delicate air-dried Serrano ham – traditionally cured Spanish sausage –...

Embutidos Alejandro buy their pork from a small number of pig farmers, with whom they have worked for many years, producing excellent meat. Thei...

This Ibérico salchichón is made from meat from animals raised in Extremadura that have fattened on acorns for 10-12 weeks on the local dehesa....

León paprika-rubbed smoked streaky bacon has the perfect balance of lean and fat and is marinated in pimentón to give a spicy heat to the rind. I...

This Ibérico chorizo is made from meat from animals raised in Extremadura that have fattened on acorns for 10-12 weeks on the local dehesa.Cu...