Cured with sea salt and black pepper and then smoked lightly three times over apple wood to give a smoky finish that sits perfectly with the meat, neither one overpowering the other. It is dried for at least three months to ensure it melts in the mouth. 100g pack

We just love this ‘Nduja from Salt Pig. Of course this spicy spreadable salami is great for spreading or cooking with. They have used lots of locally grown chillies along with plenty of freshly roasted red peppers to give deep colour and a serious whack of chilli heat to this one. Amazing on a pizza, in a pasta or to top a burger to name but a few of it’s many uses! 100g pack

Better know as Guanciale these lardons come from the dried Jowl. They are a great cooking ingredient and a must for carbonara! 100g pack