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Salchichon Salami
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Chorizo, Spain's most famous food: a sausage made using garlic, paprika and salt. It is available in a thousand varieties throughout Spain, thick and thin, dry-cured or smoked; the leaner versions are Chorizos for slicing as a tapa, the more fatty ones are chorizos for cooking. We have a wide selection of both types, as well as a range of pre-sliced meats. Then there are Salamis, including new Wild Boar and Venison salamis and peppercorn-covered Fuets, a soft, thin salami; pieces of cured belly pork, Panceta, and the cured loin of pork - Lomo. We also have pieces of Cecina, the famous wood-smoked beef from Leon. |
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These are long, thin, sweet-tasting hand-made salamis, also known as 'Espatec', a speciality of Vic in Catalunya. Firm-textured, with a sweet peppery flavour; great as an appetiser with a glass of Fino sherry, or as part of an assorted plate of charcuterie.
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£2.75
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NEW! This new range of wild boar and venison salamis and chorizos come from the mountains in Cantabria, northern Spain, and have a quality mark from the Cantabrian community as a seal of their outstanding quality. Made from wild boar loin, pork loin and bacon with garlic and spices, they are cured naturally in the mountain air; the weight is a minimum of 180g.
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£5.75
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NEW! This new range of wild boar and venison salamis and chorizos come from the mountains in Cantabria, northern Spain, and have a quality mark from the Cantabrian community as a seal of their outstanding quality. Made from venison loin, pork loin and bacon with garlic and spices, they are cured naturally in the mountain air; the weight is a minimum of 180g
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£5.75
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NEW! We are delighted to bring you two new salamis this year - from an artisan company making salamis in the traditional way in the town of Vic in Catalunya. This well-made salami uses high-quality cuts of meat and has a full rich flavour, just ready to slice and eat as a snack or as part of a plate of assorted cold meats.
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£9.95
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This is a really delicious and useful pack consisting of a whole small chorizo and a whole small salami, weighing a minimum of 450g and made from Iberico de Bellota acorn-fed pata negra pigs from Guijuelo, Salamanca. Cured for 3-4 months, they have a rich, nutty flavour and melt-in-the-mouth texture, ready to slice and eat as part of an assorted charcuterie platter, and great value at just £10.75!
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£10.75
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A tasty coarse-textured salami weighing a minimum of 1.5kg; best used with a slicing machine to ensure thin slices. Great for catering or for a party.
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£21.45
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A whole piece of Iberico Salami weighing a minimum of 1.3kg, made from acorn-fed black-foot pigs from Guijuelo in Salamanca. The already rich flavour of the Iberico meat is enhanced by the nutty flavour of the acorns and the dry-curing over 3-4 months.
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£45.00
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