Dried & Cooked Meats

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...

  Halfway between a cooked and a raw chorizo, it can be eaten raw or cooked. With a delicious paprika bite  

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...

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...

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 ...

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...

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...

The loins from free-range pigs from the West Country are cured with aromatic herbs and spices.  They are then air dried for two to three months in ...

Inspired by the classic Rosette de Lyon salami, free-range West Country pork is found and seasoned with salt, black pepper, garlic and a classic Fr...

Dorset Nduja is a very soft, spreadable salami with its origins in southern Italy.  It is made with LOTS of chilli to give it a flavourful but hot ...

Cut: 75% lean meat, 25% belly and back fat Technique: specific ratio of lean and fat, minced and then mixed with the spice and cure blend added, st...

Guanciale (we call it Uncle Charlie in the smokehouse) is the cheek of the pig which has been cured, fermented and air-dried in a similar way to pa...