• Prosciutto di Parma DOP (Traditional deboned Parma ham, aged for 12 months )
• Prosciutto Montegenerosa (Boneless Parma style ham)
• Prosciutto sliced and interleaved
• Napoli Salmi (Mild Coarse Cut)
• Salami Milano (Mild, fine cut salami)
• Ventriccina Piccante (Coarse cut salami with paprika )
  

• Pancetta, Amburgo (Smoked, flat pancetta)
• Pancetta di Zibello (Rolled, cured, streaky belly of pork)
• Sliced Pancetta
• Mortadella con Pistacchio (Large cooked pork sausage with pistachio)
• Amati Affumicato (Smoked, cooked item)

Spanish Cured Meats (Jamon Serrano - Serrano hams are cured for 12-14 mths)

• Serrano ham, of the bone
• Sliced Serrano ham
• Chorizo, for slicing

• Salchichon, salami
• Chorizo Casero sausages
• Mini Chorizo sausages
  

• Foie gras oie (goose) in cloth

• Foie gras de canard (duck) in cloth
  

• Traditional goose foie gras

• Duck-semi-cooked foie gras privilege
  

Foie Gras Bloc

• Goose foie gras with Morels - 4.5cm
• Goose foie gras with Truffle 5% - 4.5cm
• Traditional foie gras ficelle - 3.5cm
• White wine Sauvignon jelly
  

• Foie gras ficelle with truffles 1.5% - 3.5cm
• Roasted goose breast filled with foie gras
• Wine jellies - port jelly
  

• Young wild boar with Burgundy old brandy
• Young wild boar (Normandy style) with apples
• Young rabbit with basil
• Duck with foie gras
• Duck with orange (orange peel)

• Duck mousse with foie gras
• Pate Gascon - pure duck
• Quail mouse with foie gras
• Cockerel with foie gras
• Alsace style pate (with chervil)
  

Fish/Seafood Terrines

• Crayfish mousse with green asparagus
• Scallop with green asparagus
• Fish terrine with Irish smoked oysters
• Monkfish with leek

• Lobster mousse with basil
• Salmon rillettes with cream
• Salmon, crab, fine herbs
• Red mullet fillets with ginger and leek
  

Vegetable Terrine

• Vegetable mousse with broccoli and carrots

Pouches/Piping Bags For Cold Canapes

• Duck mousse with foie gras
• Smoked salmon mousse
  

• Crab mousse with herbs