• Parma Hams
• Salamis
• Copa
• Pastetes
• Mortadellas
• Other Italian Meat

The most famous of all sausages from Bologna. Mortadella is also the largest, often having a diameter of up to 45cm/18in. Nowadays it is cooked in hot-air ovens to a core temperature of 72°C/140°F, which means that it will keep for several weeks. It is considered to be the finest Italian pork sausage, with its wonderfully smooth texture, although it has a rather bland flavour. Apart from its huge size, mortadella is distinctive for its delicate, pale pink colour studded with cubes of creamy white fat and sometimes pale green pistachios.

Every region of Italy has its own special cured meats and sausages, each differing as widely as the regions themselves.Prosciutto crudo and salami appear in every guise and often constitute an antipasto (appetiser) on their own. Italy was traditionally an agricultural country; so almost every rural family kept a pig and cured part of it, from snout to tail, to provide food for the family throughout the year. In any Italian larder, a range of homecured hams, sausages and bacon would be found hanging from the ceiling. Nowadays hundreds of different type of hams, cured meats and sausages are commercially produced, many still using the old artisanal methods. Wherever you travel in Italy, you will find regional variations on the same theme.

Pancetta resembles unsmoked bacon, usually it is not sold sliced, but rolled up into a sausage shape but we can also supply flat. It is made from pork belly, which is cured in salt and spices, to give it a mild flavour.

Speck is a leg of pork, deboned, opened and smoked for 3 months over beechwood. It comes from the Tyrol area in the far North of Italy.

Coarse-minced "Chorizo" air dried useing traditional Spanish age oil methods made with fresh shoulder meat, with a mild or a spicy taste. .

Our farm-raised White Pekin ducks yield the consistent, high quality products our customers have come to expect. Our ducks are raised in spacious barns where they are protected from extreme weather conditions and predators. The ducks have room to roam about and access to fresh water and feed. Our ducks are fed a natural, grain-based diet that does not include any antibiotics, hormones or other growth promotants. In addition, our ducks are cared for by a staff that is trained and certified concerning animal husbandry and well being issues. The result of this process is a tender, mild meat that adapts to a wide range of flavor profiles and cuisines.