Click and Collect Only! Choose any 8 products from across the range

Classic British back bacon, requires cooking

Classic Streaky Bacon, requires cooking

Made in the French tradition; a smoother, richer black pudding

Inspired by South West England's gently spiced Hog's Pudding, a more delicate product than the traditonal White Pudding which has a much higher cereal content.

A delicious, gently spiced Spanish inspired cooking sausage - can be used whole, sliced or crumbled.

One of our signature products made in the Spanish or Italian tradition, aged for a minimum of two months - an extremely culinarily versatile product.

We recommend leaving the product to come to room temperature before separating slices and serving.

A lightly beech smoked air-dried ham in the Schinkenspeck tradition, sweeter and softer than our Monmouthshire Air-Dried Ham. All whole piece weights are minimum weights.

Based upon a type common in Southern Germany and Austria, and ideal for snacking - however, the addition of chilli is not usual in that part of the world, but we rather like it! All whole-piece weights are approximate.

With American roots, and plenty of Italian inspiration our hottest salami is a far cry from the commercially available varieties - with fruity depths and plenty of heat, this takes pepperoni to a different level entirely. Contains Beef and Pork

We recommend leaving the product to come to room temperature before separating slices and serving.

Originating in the Northern Italian Alps, the name derives from the Lombardi word bresada - 'to braise'. `All whole piece weights are minimum weights.

We recommend leaving the product to come to room temperature before separating slices and serving.

Originating in the Northern Italian Alps, the name derives from the Lombardi word bresada - 'to braise' - we have added chilli and spices

We recommend leaving the product to come to room temperature before separating slices and serving.

With Italian inspired flavours, fennel is known to aid digestion and is often used in Italian charcuterie, imparting a very subtle aniseed flavour. In the Middle Ages, when the price of pepper soared, Tuscan's turned to wild native herbs and spices, fennel has been used ever since - also known as Finocchiona

A favourite, multi-use product from Italy's beautiful Calabria, N'Duja originally evolved from the French andouille sausage in the 13th century. It has many parallels with its sister product, the Balearic Sobrasada.

Classic Southern European style Salami with cracked black pepper.

We recommend leaving the product to come to room temperature before separating slices and serving.

Game-style has been made for centuries. A lean meat, our venison is paired with rich pork back-fat and red wine to create a rich and deliciously indulgent product

We recommend leaving the product to come to room temperature before separating slices and serving.

One of Spain's best known foods, chorizo has been made since the late 15th century when pimenton was first imported from the Americas. Known is Chorizo Dulce in Spain, it imparts a gentle smoky flavour and colour to classic dishes.

We recommend leaving the product to come to room temperature before separating slices and serving.

One of Spain's best known foods, chorizo has been made since the late 15th century when pimenton was first imported from the Americas. This spicy variety is known as Chorizo Picante in Spain.

We recommend leaving the product to come to room temperature before separating slices and serving.

A delicious addition to any Middle Eastern / Mediterranean Mezze board this wonderfully fragrant, gently spiced beef sausage is also perfect for creating that famous breakfast dish Shakshouka with the addition of poached eggs, in a tomato, pepper and onion sauce. The perfect weekend brunch dish.

We recommend leaving the product to come to room temperature before separating slices and serving.

Classic, Southern European-style salami which highlights the wild boar's subtly, gamey flavour

We recommend leaving the product to come to room temperature before separating slices and serving.

Based on a type common to Southern Germany and Austria, this lightly smoked Salami is ideal for snacking. All whole-piece weights are approximate.