Meat

Tasty pork filling in a crisp pastry.

The best beef import from Japan that is suitable for dry curing is Wagyu Bresaola. We have a unique recipe. It is rubbed with sea salt, black pepper, juniper, fennel, and herbs being carefully dry-cured for 5 months. Kurohana Wagyu, the highest grade of Japanese black beef. In Hitoyoshi Kumamoto Prefecture, Kurohana Wagyu Beef is raised in excellent health using a special technique under stringent supervision, and it is nourished in the plentiful natural blessings and clean water of the region. Because of these special dedications, Japanese black beef has a distinct sweetness and tenderness. That makes it incomparable to other meats.

Savor the culinary alchemy of Japanese "Yume no Daichi" pork combined with a hint of Spanish paprika in the artistic creation of "Coppa de Hokkaido." This salumi, carefully cut from the neck section, is a tribute to Hokkaido's environmentally friendly farming methods. Each piece is slow-dried for 10–12 weeks after being marinated and massaged for ten days, guaranteeing a burst of flavor and quality from Hokkaido quality pork.

Beef Round is dry-cured and rubbed with sea salt, black pepper, juniper, fennel, and fresh herbs. Sliced thin, it is perfect topped with fresh arugula, shaved Parmigiano-Reggiano, and finished with extra virgin olive oil. The size & shape of the slices will vary, but they will always taste great!

Pancetta coverd in black Pepper and herb cured for months. Pork belly delight belongs to the salumi category. Originating from Italy, this gem is perfect for soups and pasta with its deep flavors. Enjoy the symphony of our mix of herbs in every slice, a testament to our commitment to artisanal perfection

Spicy, Spanish-style Chorizo is definitely that star of the show you've been waiting for! Made using sweet and smoked paprika, clove, allspice, cayenne, and chili flake, it's the ultimate large chorizo for all your tapas needs.

Classic French style salami seasoned with fresh garlic and cracked black pepper.

Lomo Ham, a air-dried delicacy, crafted from pork loin with rich fat, heightened by notes of garlic and infused with smoked sweet paprika. This creation undergoes a curing or aging process for months, nurturing its flavor. Spanish lomo is renowned for its tenderness, and a touch of saltiness, making it a perfect snack or tapa when thinly sliced. Enjoy it on its own, paired with bread and cheese, or elevate many dishes, from sandwiches to omelets and stews.

Coppa, Cotto, or Gabagool neck and shoulder. It is cured for ten days, after which it is then washed with red wine and coated in smoked paprika, black pepper, bay leaves. Biggest crowd pleaser of all.

A taste journey to Italy with our Pitina Meatball! Picture a perfect combination of pork shoulder and Thai Kho Khun beef, seasoned with an infusion of red wine, garlic, and salt & pepper. The beauty of this recipe is that it's a tribute to the famous Italian Pitina salami, so it's not just any meatball. Imagine that every taste is inspired by the Dolomite valleys. Did we mention Reggiano 18-month-aged

A juicy chicken fillet coated and breadcrumbs and filled with a creamy garlic butter.

Our Haggis is made locally in Thailand, using authentic imported Scottish spices.

Hot dog buns or White rolls , freshly baked when ordered.

Please Note: ** All bread needs to be ordered at least 24 hours in advance **
Orders containing bread must be received by 2PM for delivery the following day. Orders after this may need an additional day to prepare.