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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.
Delicious spread on toast or savoury crackers.
A course style pâté made with wild venison.
Smoked over beechwood chippings. Blacky is famous for its unique smoky flavour.
A terrific trio of Spanish salami, pepperoni and olives
7kg Free Range Turkey
A course chicken pâté with the addition of Trompet de la Mort mushrooms.
With the full taste of the old Port wine to produce a magnificent smooth duck pâté.
Salami coated in Parmesan cheese
A course chicken pâté with the addition of of Trompet de la Mort mushrooms.
Salami coated in green peppercorns