Prosciutto di Parma 8
The finest sweet, tender ‘riserva’ ham from Piero Montali & Sons in Emilia. Cured 28–34 months.
Speck Naturale 8
From the hind leg of Trentino pigs smoked over beech and hazel before long ageing.
Cecina de Leon 8
Thin slices of beef, air cured for 12–14 months then smoked over Holm oak.
Salame Rustico 8
Traditional salame from Tuscany made from the best lean cuts of the shoulder, leg and neck, tender back fat and seasoned with red wine, garlic and peppercorns.
Tuscan salami seasoned with wild fennel seeds and pollen by Carlo Pieri, close to Montalcino.