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Vindaloo is an Indian curry dish popular in the region of Goa, the surrounding Konkan, and many other parts of India. It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, often regarded as a fiery, spicy dish, even though it may not necessarily be the spiciest dish available. A standard element of Goan cuisine derived from the Portuguese carne de vinha d'alhos (literally "meat in garlic wine marinade"), a vindaloo is a dish of meat (usually pork) marinated in wine and garlic. The basic structure of the Portuguese dish was the Portuguese sailor's "preserved" raw ingredients, packed in wooden barrels of alternate layers of pork and garlic, and soaked in red wine. This was "Indianized" by the local Goan cooks with the substitution of palm vinegar for the red wine, and the addition of dried red chili peppers with additional spices. It evolved into the localized and easy-to-pronounce dish "vindaloo". Nowadays, the British Indian version of vindaloo calls for the meat to be marinated in vinegar, sugar, fresh ginger and spices overnight, then cooked with the addition of more spices.

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.

Salami Saucisson sec Pistaché French style salami seasoned with fresh garlic and cracked black pepper. 

Garlic. Taste the classic flavors of Saucisson sec d'Auvergne with Thai pork and strong Thai garlic. For a traditional French picnic, it goes well with crusty French bread and cornichons.

Enjoy the classic taste of French red wine in fuse in our Saucisson Sec, which is prepared from Thai pork. Our trademark ruby red hue is the consequence of a culture-cured product that takes on a white mold similar to that of camenbert cheese. It's a classic complement to a French charcuterie board or served with a bottle of Bordeaux wine after being dry cured for 20 to 45 days. 

"Beef 100%"" Made from Koh Khun Pon Yang Kham Thai cattle, salami is a dry salami seasoned with black pepper and French red wine. It has a lovely cheese note, a moderate dry aged flavour, and a strong meaty, pungent flavour. It is really powerful. This salami is made using a lean cut of beef that has been carefully chosen, expertly sliced, and handcrafted. Its flavour is enhanced by a slow, natural aging process. Considering the distinctive red hue of the ruby red color, the curing process required nearly 30 days.

Pork salami with fennel. Handcrafted from the finest Thai pork and dry cured to perfection over 30-45 days. Imagine a Parisian picnic, a crisp glass of Chardonnay, and the undeniable allure of this charcuterie. 

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.

Authentic French-style saucisson with black pepper, meticulously marinated and seasoned with imported spices, and crafted by experts. Simply tear open the package and enjoy them with your otherwise dull dinner to transform it into a special meal as if a French chef served it to you. Pairing it with red wine will make you feel like you're dining in a luxurious restaurant.

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

Thin salami made from Thai Pork with red and green Sichuan pepper. Powerful and tingling taste of Sichuan Pepper in our Fuet Extra, prepared from Thai pork and ideal for adventurous eaters. It has been dry cured for at least 30 days, tastes fantastic combined with roasted peppers and olives on an Italian charcuterie board. Or paired with Sake.

Thin salami made from Thai Pork with kaffir, lemongrass and Thai Jinda chili. With its Thai pork and vivid taste of Thai Kaffir lime, our Fuet Extra packs a fiery punch. After being dry cured for a minimum of thirty days, it is perfect when served with simply Feta cheeses and olives on a tapas platter.