Santa’s Seasonal Sack – a curated selection of our finest products, perfect for gifting

An intensely flavoured, skin-on duck breast which takes inspiration from the air-dried duck breasts of Gascony in South-West France and Venice, Italy. All whole-piece weights are minimum weights.

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.

Made with Welsh PGI Lamb, cured with rosemary, this moist and delicious 'carpaccio' has parallels with the Italian/Swiss Slinzega. All whole-piece weights are minimum weights.

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

Made with Wild Scottish Venison with a hint of juniper, this moist and delicious 'carpaccio' has parallels with the Italian/Swiss Slinzega. All whole-piece weights are minimum weights.

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

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.

One of Italy's most famous charcuterie products, Pancetta is used in a multitude of dishes adding flavour. All whole-piece weights are approximate.

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