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.
Finocchiona 8
Tuscan salami seasoned with wild fennel seeds and pollen by Carlo Pieri, close to Montalcino.