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Lomo with Herbs- Dry Cured Pork Loin – 200g$116
Among Spain’s most treasured cured meats, Lomo is carefully dried for 2 months, seasoned with herbs.
Each thinly cut slice has a light marbling of fat which adds significantly to the texture of the meat. The lomo is sometimes smoked with charcoal and wood and slow cured in natural drying houses. There are three types of lomo – from normal ‘serrano’ pork, from Ibérico, or “pata-negra” pork, or finally from Ibérico pork from free range, acorn fed pigs, also known as “bellota”.
Origin : Spain
Animal : pork
Eat by date: 4 days after the delivery
Corsican Figatellu Nustrale – 300g$135
Figatellu is a Corsican specialty!
Figatellu (plural “figatelli”) is a fresh sausage made of liver and pork flavoured with spices, it is then made in a U-shaped form, dried at temperature or smoked in beech wood. Traditional charcuterie, figatelli are made in the heart of the mountain in the center of the island, they were once shared in groups after the slaughter and butchering of pork. Figatellu is different from other cold cuts specialties such as panzetta, lonzu or coppa, due to its texture, composition and inimitable flavour. This Corsican sausage is the emblem of the return of winter.
Price is per piece of about 300g
Orange Peel and Fig bread – 150g
Orange Peel and Fig bread 150g. Enjoy the refreshing flavours of orange peel paired with chunks of figs in this petite and chewy sourdough.
Storage: sourdough can last at room temperature for 3 days and keeps well in fridge for a week or freezer for a month.