Fourth and Church Charcuterie box

CLICK AND COLLECT ONLY

Smoked Speck (approximately 60g)

Imported from our supplier near Verona. Our speck uses premium Bressia pork cured, smoked and then aged for for 12 months. 

Prosciutto del Valpolicella (approximately 60g)

Another favorite imported directly from our Veneto artisan producers. A delicious 12 month aged dry cured ham make from Bressia pigs. This is a delicious way to start a meal as part of an antipasti or lunch feast.

Salchichon Cular (approximately 100g)

Peppery course cut salsichon from Catalonia

Grandentato (approximately 60g)

Another favorite imported directly from our Veneto artisan producers. Grandentato is the middle cut from the shoulder marinated in Reciotto wine and then cured for 12 months.

Fourth and Church pickles

Gordal olives

Marinated with our own chilli ferment and sesame. Perfect with an aperitif or a glass of fino.