Bottarga, +/-90gBottarga is a lightly cured roe, from the Grey Mullet, that is very popular in Sicily and Sardinia. This bottarga is made from the roe pouch of a mullet, which is massaged by hand to get rid of any air pockets, and then dried and cured in sea salt. This cures, dries and salts the roe eggs. Bottarga has an intense nutty, salty taste, and a silky texture that is best paired with neutral flavours.

part of an antipasto selection

This ham is one of the best-known of the family of Italian air-dried hams

and coated in

making them ideal for slow-infused broths

tobiko is larger than masago (capelin roe)

they're suitable for professional caterers

and are highly prized in the culinary world as their

Sous Vide: Achieve perfect consistency and flavour control by cooking it low and slow in a water bath

Jamon Iberico is also known as Pata Negra

this is possibly the best bellota ham you’ll ever try

they transcend excellence

Fresh Fruit – Raspberries