Charcuterie

These little smoked gems are based on the traditional Polish snack made from British pork shoulder. The name Kabanos ...

A simple salami with salt and tellicherry black pepper as well a little garlic, giving a great balanced flavour letti...

Sliced Fennel and Garlic Salami, take on the classic Italian Finocchiona, typical of the Tuscany region. Made from Br...

Sliced Lomo. A simple air dried ham - using the eye of the pork loin, flavoured with garlic and Hungarian paprika.Ing...

Sliced Bresaola cured with herbs, balsamic vinegar and red wine, which give a refreshing tang. It is a great way to e...

Coppa is made real slow! Giving it as much time in their chamber as possible, up to 5 months to mature. This gentle a...

These cooking chorizos have been one of Brindisa's most popular products for more than 20 years: exceptionally versat...

This style of chorizo is halfway between a cooking chorizo and a cured one; this means that it can either be cooked, ...

Brindisa bellota ham is made from pigs of 75% iberico breed that have fattened up on acorns on the dehesa of Extremad...