Our little stories
Pata Negra, a Spanish gem
We offer the best Iberian charcuterie available : raised free-range in the heart of the Sierra de Candelario natural park in Salamanca at 1,300 metres altitude, the Bellota pigs feed on fallen acorns from the oak trees around them.
Their meat is then matured for 48(!) months in the mountains, in keeping with the very purest tradition.
It is this complete process that gives our Spanish Iberico de Bellota ham its complex flavours of pine, chestnuts and rosemary. This ham is more familiarly known as “Pata Negra” in recognition of its status as the best ham in the world.
Organic Ajaccio Coppa
Introducing organic Ajaccio Coppa, a new product for your get-togethers with family and friends.
Salt cured pork shoulder is smoked with Corsican hardwood before being dried.
Its smooth, robust flavour will fast become a staple part of your pre-dinner drinks and dinner parties.
The unmistakable taste of charcuterie from the Isle of Beauty
Integral to the Corsican identity, charcuterie from the Isle of Beauty is smoked with hardwood from Corsica (chestnut and oak), bringing greater authenticity and culture to your plate. In keeping with tradition, local methods of production have been maintained : dry curing and specific drying time.
This unique savoir-faire has been passed on from one generation to the next, giving the charcuterie produced in an area rich in landforms and natural resources its distinctive and incomparable flavour.
The combination of the island’s temperate Mediterranean climate and ancestral savoir-faire results in charcuterie of the highest quality.
- 1 of 2