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Showing 25–36 of 39 results
Traditionally Neapolitan, Salami Napoli combines a mixture of lean pork meat, chilli and spices to give it a rich, red colour. It is gently smoked and matured for at least 5 weeks.
A Tuscan speciality that uses a fine minced pork together with rich, spicy fennel seeds to produce a wonderfully savoury salami.
A delicious combination of Serrano ham, olives and cheese.
A classic Italian pork-based sausage with cubes of meats and fat, combined with pistachio nuts.
A soft, fragrant salami produced using selected cured pork. It is named after the town in which it is produced.
Made from pork belly, typically streaked red, pink & white, it is salted, smoked and then hung to season and dry cure for a minimum of 40 days. It has a sweet and smoky flavour, with an intense aroma.
Smoked over beechwood chippings. Blacky is famous for its unique smoky flavour.
A terrific trio of Spanish salami, pepperoni and olives
Salami coated in Parmesan cheese
Salami coated in green peppercorns
Named after the cut of meat taken from the neck, it has rich flavours and a soft, delicate texture.
Salami coated with red paprika flakes.