Made from free range pork, this semi dried, fermented Spanish style sausage should be cooked to enable the notable flavor of the smoked paprika to infuse with the pork.
Lightly score & cook on a medium to hot grill or chop & add to sauces, soups, stews, pasta or rice dishes. Serve with a blend of Cabernet & Merlot or of course, a light Spanish red.
Comes in pack of 5.
Bresaola is made from beef and is salted and air-dried top round. Bresaola is cured for a few months to produce a soft and tender... View full product details
Semi-aged, this cold smoked Pancetta is best prepared thinly sliced or diced, whilst cold, for cooking & can be used as an alternative to bacon. ... View full product details