Charcuterie

A dry cured sausage made in France.  The flavour is delicate, not too spiced, very traditional French. The flavour of the pork stands out on its ow...

This a slightly larger vareity of the traditional Lyonaiss sausage. Dry in texture, yet still rich and buttery. Clean pork flavour, not much spice,...

Morcilla is made by mixing pork meat with the pig’s blood, seasonings and spices. This variety, made in Extremadura, is made using meat from acorn ...

These are perfect with your cheese & charcuterie board. Mini pepperettes produced in France.  Chewy and delicate, may be left in the fridge to ...

A dry, yet surprisingly tender cured meat from Italy.  Good pork flavour with a lot of seasoning in the base. Great with cheese, olives and other a...

Bloc de Foie is ready to eat. It's smooth, creamy texture is perfect for spreading on crusty bread or crackers. Serve with a sweet fruit jam or jel...

Strands of duck confit are blended with duck fat & foie gras. This rillettes in particular is quite spectacular because they've taken it a step...

Very Smooth, creamy and buttery Bloc de Foie Gras from France. This version is made with Goose liver.  This producer complies with the Euro Foie Gr...

Very Smooth, creamy and buttery Bloc de Foie Gras from France. This version is made with duck liver.  This producer complies with the Euro Foie Gra...

A high quality, acorn-fed chorizo sarta, tied at both ends in the shape of a horseshoe.  Aged, dry but creamy and buttery. Fatty and delicious, nea...

Whole foie gras is in fact all or part of a single liver that is trimmed, seasoned and preserved as it is. A little more textured because there are...

Small pieces of foie gras blended and whipped together into a smooth paste and sprinkled with a touch of salt sourced from Guérande, France. Beauti...

A traditional cured pork sausage from Spain prepared with minced lean and fatty pork meat, and aromatic spices such as garlic, black pepper and pap...

Prepared with the highest quality ingredients and seasoned with sea salt, black pepper, our natural mediterranean spices and garlic. Aged naturall...

Traditional French confit, Slowly cooked and preserved in its own duck fat. Cooked twice for a great “fall-off-the-bone” effect. Smooth, moist and ...

The are 2 types available, Smoked Duck Breast and Smoked Goose Breast - each has been smoked with beech wood and sliced, ready for your next charcu...

Artisanal, French inspired salami made in Quebec. Papille uses only lean, whole muscle pieces of Canadian pork, no trimmings. They are a small, fam...

Stickini are thin, cured meat sticks, an Italian pepperette you might say. They are packed with flavour and make a beautiful addition to a cheese b...

Cured for 30+ months using 100% Pata Negra shoulder. Acorn fed in natural private pastures. A bit more fat, however the fat has so much flavour. If...

This ham is cured for 28+ Months. Made with pork from Iberian pigs raised in private pastures, fed off of acorns. No additives.  A great balance of...

Ready to eat pepperoni sticks are awesome on charcuterie boards, in a Caesar or just as a snack. These are mild. Made with NO PORK, only turkey...

Ready to eat pepperoni sticks are awesome on charcuterie boards, in a Caesar or just as a snack. These are mild, we also stock the hot version....

Ready to eat pepperoni sticks are awesome on charcuterie boards, in a Caesar or just as a snack. These are fairly spicy.  If you like them drie...

Traditional Hungarian smoked sausages you can just unpack and eat as a snack or cut up onto charcuterie boards. They are flavorful with spice b...