Meats

Delicious Italian, Spanish, and French meats. British charcuterie to excite the most discerning palette. We partner with the most respected producers to offer an unrivalled range of meats and påté.

Lishmans Meats

Air Dried Yorkshire Ham

Cured from the back leg of a Yorkshire pig in a traditional York cure.

Available whole or sliced.

Bath Chaps

The lower portion of a long-jawed pig's cheeks, pickled in brine for 2-3 weeks, soaked in fresh water for 24 hours then boiled for 3 to 4 hours.

Beersticks - Hot

Beer sticks are made using locally sourced, free range pork shoulder, seasoned with chilli, paprika, garlic and pepper, before being cured and air-dried.

Beersticks - Mild

Beer sticks are made using locally sourced, free range pork shoulder, seasoned with chilli, paprika, garlic and pepper, before being cured and air-dried.

Lishmans Black Pudding

A type of blood sausage.

Oak Smoked Pork Salami Slicing Stick

Artisan style salami simply seasoned and oak smoked.

Also available sliced, and as dandys.

Pork & Fennel Salami Slicing Sticks

Yorkshire outdoor reared pork seasoned with fennel to produce an Italian style salami.

Also available sliced, and as dandys.

Pork Hazelnut & Cider Salami Slicing Sticks

A blend of Yorkshire pork & Yorkshire cider crafted with hazelnuts into a great English salami.

Also available sliced, and as dandys.

Smoked Air Dried Yorkshire Ham

Air dried ham smoked over oak.

Available whole, as a joint, or slliced.

Yorkshire Beef Pepperoni & Red Wine Slicing Stick

Lightly spiced salami seasoned with fennel and cayenne. A mixture of beef and pork blended together.

Also available sliced, and as dandys.

Yorkshire Bresola

Dry cured Yorkshire beef seasoned with rosemary and red wine, cured for a minimum of 8 weeks.

Available whole or sliced.

Yorkshire Chorizo Sticks

Seasoned with paprika and garlic.

Also available sliced, and as dandys.

Yorkshire Coppa

Cured from the neck (rib eye) of the outdoor reared pork and air dried for at least 6 weeks. Available whole or sliced.

Yorkshire Kabanosy

Kabanosy is a long, thin, dry sausage made of pork. They are smoky in flavor, and can be soft or very dry in texture depending on freshness.

Yorkshire Lomo

Dry cured from the eye of the loin of a Yorkshire outdoor reared pig. This is rolled in paprika and aged for at least 6 weeks.

Available whole or sliced.

Yorkshire Nduja

A soft spreadable salami which is seasoned with chilli and paprika making it fiery hot. Handmade from Yorkshire Pigs.

Italian Meats

Antipasto Mix - Sliced

Bresaola - Whole

Bresaola is an air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple color. It is made from top round, and it is lean and tender.

Also available sliced.

Coppa Magra

Coppa Magra a typical cured meat, which has a production process that follows a strict control. it is gluten-free, without added polyphosphates, without lactose and dairy products.

Cured Coppa

Coppa is a medium pinkish-red coloured cold cut that looks somewhat like a prosciutto. Sliced

Felino Salami

Felino Salami is a cold cut typical of the city of Felino, near Parma, and it is produced starting from the best Italian pork meat, adding salt, pepper and natural aromas. It is distinguished by its delicate aroma, slightly sweet taste, a ruby red color and an elongated irregular shape.

Focolare Italian Roast Ham

A soft and delicate cooked ham with a distinctive flavour, thanks to its "secret" brine.

Available sliced or whole.

Mattonella Parma Block / Boneless

Pressed parma delle feste half block. 14 month cured.

Mattonella Proscuitto Block / Boneless

Pressed coralo proscuitto half block for slicing. 8-9 months.

Milano Salami - Whole

Milano Salami is the world’s most popular salami, and is incredibly tender and full of flavour. This traditional Italian version is perfect for both in the kitchen and the deli counter.

Also available sliced.

Montanaro Salami

Medium Grain

Napoli Salami - Whole

Produced in Campana, Napoli Salami is a classic coarse salami flavoured with ground black peppercorns.

Also available sliced.

Napoli Salami Hot

With chilli peppers.

Nduja

A soft spreadable salami which is seasoned with chilli and paprika making it fiery hot.

Nostrano Salami

Medium grain with black pepper.

Parma Ham - Whole & Boneless

Parma Ham is a high end Italian cured meat, made in the Emilia- Romagna region of Italy. Full flavoured, and slowly matured, Parma ham is typically served thinly sliced and eaten raw.

Parma Ham Bone-in

14 month cured.

Porchetta Arrosto

A savory, fatty, and moist boneless pork roast of Italian culinary tradition. The carcass is deboned, arranged carefully stuffed with liver, wild fennel, all fat and skin still on spitted, and/or roasted, traditionally over wood for at least 8 hours. Porchetta is usually heavily salted in addition to being stuffed with garlic, rosemary, fennel, or other herbs, often wild.

Proscuitto Crudo - Whole & Boneless

Made in the Friuli-Venezia Giulia region, proscuitto crudo is similar in flavour and texture to Parma Ham. Perfect for antipasti boards and simple starters, Proscuitto is a versatile Italian meat.

Also available sliced.

Proscuitto Lo Sgambato

Boneless pork thighs coated in pepper

Rosalto Himalayan Pink Slayed & Seasoned Prosciutto

Hand tied and seasoned

Salame al Finocchio

Salame al Finocchio is a typical Tuscan salami made from ground pork flavoured with wild fennel seeds.

Salame Ventricina Piccante

Hand cut coarse meat with salt, pepper, chilli and paprika.

Salami with Truffle

Produced from the leanest part of the mature pig. The truffle is added in just the right quantity to complement and enhance the perfume and taste.

Salsicca Fescha

Italian cooking sausage available:

- Plain

- with Fennel

- with Chilli

Salsicca Fresca (Uncooked Sausage)

The sausage is often noted for being seasoned with fennel as the primary seasoning.

San Daniele D.O.P

A dry cured ham. It has only three ingredients: selected Italian pigs thighs, sea salt and the special microclimate of San Daniele. No additives or preservatives are used.

Available with bone and without. 14 month cured.

Speck

Speck Alto Adige PGI is a dry-cured, lightly smoked ham, produced in South Tyrol, northern Italy.

Traditional Culatello Rindless Pork

Hand tied with string

Veronetto Salami

Delicately seasoned with salt and black pepper the medium coarse minced pork takes center stage on the palette.

Spanish Meats

Casa Noguera Smoked Pancetta

Chorizo - Horseshoe

Chorizo - Link Sausages

The Chorizo Link Sausages are semi-cooked.

Chorizo - Sliced

A coarsely textured, spiced pork sausage widely used in Spanish cooking. It is made from chopped pork and red pepper and seasoned with chilli and paprika.

Chorizo Stick (Hot)

Produced in Spain, using coarsely chopped pork and pork fat. Spanish Chorizo is flavoured using pimentón, a smoked paprika. The type of pimentón used, either creates a mild and sweet style chorizo, or a hot picante chorizo.

Chorizo Stick (Mild)

Montanegra Iberico Bellota Ham

Montanegra Iberico Bellota Lomo - Sliced

Montanegra Iberico Cebo Ham

Montanegra Iberico Salchichion - Sliced

This Spanish Iberico salchichon is made from Iberico pigs and has a delightfully nutty taste that comes from being raised on a diet of grass and acorns.

Morcilla de Burgos

Morcilla de Burgos is the variety of morcilla (black pudding) that contains rice. It's popular around Spain and enjoyed as a tapa in its own right, or as an ingredient in a proper meal.

Munar Sobrasada Sausage

Sobrasada is a traditional soft, cured sausage from Mallorca made with ground pork, paprika, salt and other spices.

Serrano Ham

Jamón is a kind of dry-cured ham produced in Spain. It is one of the most globally recognized food items of the Spanish cuisine.

Available sliced, or as a half with no bones.

Somalo Lomo Extra

Whole pork loin cured with smoked paprika.

French Meats

Andouillette de Troyes

The traditional Troyes andouillette is made from quality pork products. Seasoned with onions, herbs, salt and black pepper.

Beef Grisons

Dry-cured beef from the Grisons. Full of protein, and virtually without fat.

Boudin Blanc

A white sausage made of pork without the blood. Pork liver and heart meat are typically included.

Boudin Noir

A dark-hued blood sausage containing pork, pig blood, and other ingredients.

Chipolata Sausages

Typically made from coarse-ground pork seasoned with salt and pepper, with herbs and spices.

Dry Cured Pays

Duck Foie Gras

Foie gras is a specialty food product made of the liver of a duck or goose.

Duck Magret

Magret refers to the breast of a Moulard duck that has been reared for foie gras.

Available fresh and smoked.

Garlic Sausage

A delightfully pungent French style sausage made from a blend of pork and veal. Seasoned with garlic and red wine.

Also available smoked.

Merguez Sausage

Merguez is a red, spicy mutton or beef based fresh sausage. It is heavily spiced with cumin and chilli pepper as well as other spices such as fennel, and garlic.

Morteau Sausage - IGP

Seasoned with spices such as cumin, garlic, and pepper. After being cured, the sausage is smoked over pine, spruce and juniper for at least 48 hours.

Pate de Campagne

Pâté is a mixture of ground meat and fat minced into a spreadable paste.

Rillettes du Mans

Rillettes is a preservation method similar to confit where meat is seasoned then slow cooked submerged in fat and cooked at a grandmotherly pace for several hours

Rosette

A French dry sausage. This traditionally dried sausage is made from lean pork, hard fat, garlic, wine and spices.

Also available sliced.

Smoked Lardons

In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted. Lardons are not normally smoked, and they are made from pork that has been cured with salt.

Toulouse Sausage

Made from pork (75% lean, 15% belly), salt and pepper, and usually various additives. It has a natural casing of about 3cm in diameter.

Other European Meats

Danish Salami

Danish salami is a dry cured smoked pork salami sausage with garlic. Rich and savoury, this is made to an authentic Danish recipe.

German Black Pepper Coated Salami

A traditionally made dry cured salami, coated in firey peppercorns.

British Charcuterie and Fish

Arthur Haigh 100% Ham

Arthur Haigh Yorkshire Black Pudding

Also available in 300g triangle portions.

British Cooked Beef

British Cooked Ham

Made using 100% cooked pork, perfect for slicing in a deli counter.

Cooked Boneless Turkey Breast

Festive Cooked Ham

Pastrami

Pastrami is a meat product of Romanian origin usually made from beef brisket, and sometimes from lamb, or turkey. The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed.

Pastrami

Smoked Salmon

Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked. Due to its moderately high price, smoked salmon is considered a delicacy.

Pork Pies

Traditional English Pork Pies

The nations favourite. A cold meat pie, made using roughly cut pork and pork jelly and sealed in a hot water crust pastry.

Traditional English Pork Pies - Wrapped

Available in small, medium, and large.

Pâté

De Spiegeleire Ardennes Pate

All De Spiegeleire Pate products are made using completely fresh ingredients. All the larger pates are perfect for both the deli counter and catering. The smaller retail pates are presented in a fridge pack, ideal for ‘grab and go’ single servings.