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Langres is an orange washed rind cheese with a bright white core. Its rind, depending on its maturation, can go from a light yellow to a dark orange colour. It has a strong smell and taste, which is balanced by the creaminess of its paste. Langres has a good acidity and is overall a very well-balanced cheese. Pair with Pascal Doquet Horizon Blanc de Blancs Champagne.
Saint Felicien is a bloomy rind, double cream cow’s milk cheese (some crème fraiche is added
to the milk before the curd is split from the whey). The texture is soft and slightly porous. Inside, it
is creamy and pasty. It is farmy on the nose, and on the palate there are notes of fresh grass,
butter and cream, with a nice acidity in the finish. Pair with Rhone white wine or light red.
St Nectaire is a round cheese with a dark grey, hairy rind and straw yellow paste. On the nose
there are notes of hazelnut, straw, green vegetables, mould and cave. On the palate it is gooey,
with flavours of asparagus or cabbage. St Nectaire has also a strong acidity due to the cow’s
diet of potassium and azote rich grass from volcanic soils. Pair with our Yves Duport Pinot Noir 'Terre Rouge'.
A semi soft, washed rind cheese with a distinctive orange rind. Taleggio is excellent as a table cheese or melted on pizza and potatoes, in risotto and pasta. Ours is the last Taleggio still made in the Taleggio Valley of the Orobic Alps, Lombardy from milk of the Brun Alpina cow
Ingredients: Unpasteurised cow's milk, traditional rennet, salt
Pecorino Semi-Stagionato is a medium/young matured cheese that is aged for about 2 months. It is made with the raw sheep milk and, with its creamy pate and sweet, fruity flavour, is more of a table pecorino than a cooking one. However, it is delicious used in a summer salad or paired with our bresaola dressed in olive oil.
Ingredients: Unpasteurised sheep's milk, traditional rennet, starters, salt
Roquefort is the classic blue mould cheese from the South West of France. It is easily recognisable by its blue veins and moist, crumbly texture. Roquefort is intense, complex, creamy and aromatic on the nose and palate. It holds a sharp and tangy foretaste with a high level of saltiness and depth to the finish. Our Roquefort comes from the Vieux Berger fromagerie. It is one of the last farms to promote the artisanal techniques of Roquefort production.
Bresaola of Punta d'Anca obtained from fresh meat of selected cattle, dry-salted and traditionally seasoned. Round and regular shaped with bright red meat and slightly marbled. Juicy and well balanced in taste and a spiciness which is not intrusive. Matured for at least 28 days by Nicola Paganoni in Lombardy. The meat used by comes almost entirely from French Blonde Acquitaine or Garronese cattle, bred in the semi-wild state.
Mortadella produced exclusively with pork from Italian origin, following the traditional recipe. The texture is homogeneous and the appearance is one which has a beautiful pink colour with well distributed fats. A sweet and delicate taste and a well-balanced spicing.
This speck has the important characteristic shape of a shield. After the brine, this prime cut meat is smoked with beechwood and juniper, then seasoned at least 9 months. Sweet taste with a well-balanced smokiness.
Perfectly seasoned by Karl Bernardi using the same mix of herbs and spices used for his speck. The appearance is not very deep as it is well cleaned to keep waste to a minimum. The taste is sweet, with a pleasant aroma of smoke and hints of juniper, coriander and cumin.
The very best top loin is is used from pigs born, bred and slaughtered in the area of Valle d'Itria, The appearance has a vinous red colour with a few ivory-white coloured fat veins. The taste is delicate, slightly tangy with intense notes of toasted nuts, pepper and smoke. Matured for at least 90 days by Giuseppe Santoro and Piero Caramia together with their children.
Produced in Alba, home of the white truffle, Mauro and Chiara, butchers and charcuterie producers, have chosen to season one of their smaller salamis with black truffle and truffle oil. Cut the salami open and the smell is amazing. The flavour too is delicious and unlike anything else. If you like truffles you'll love this!
Tuscan salame produced with thighs, loins and shoulders of Italian pigs. The fat comes from the backs of the same pigs. The texture is compact with an intense red colour; the lard is white and coarsely cut. An intense taste that is slightly salty and aromatic. Matured for at least 30 days.
Our Kimchi is produced and fermented in the kitchen below Panzer's using traditional vegetables. Daikon, Chinese Cabbage, Garlic, Ginger and Carrots. The Kimchi is batch fermented for a minimum of seven days before being bottled.
Indulge in a whole Kelly Bronze Turkey this Thanksgiving and Christmas. Kelly Bronze Turkeys have the most luxurious, rich and succulent meat with golden skin cooked to perfection offering its delicious roasted scents - making it fit for a Queen.
The Kelly Bronze Turkey arrives in a box with cooking instructions and thermometer.
Indulge in a whole Kelly Bronze Turkey this Thanksgiving and Christmas. Kelly Bronze Turkeys have the most luxurious, rich and succulent meat with golden skin cooked to perfection offering its delicious roasted scents - making it fit for a Queen.
The Kelly Bronze Turkey arrives in a box with cooking instructions and thermometer.
Grapes harvested individually by hand, transferred to oak barrels and aged for 14 months. This wine is medium to full-bodied with balanced acidity, firm tannins and a long fruity, round finish. Pairs well with roasted and flavourful meat dishes.
Grown in the Judean Hills, where there have been vineyards since Biblical times, the chunky fruit of the Malbec, spicy pepperiness of the Shiraz and the earthiness of the Petite Sirah all shine through in this Kosher wine.
Deep aromas of smoky oak, blackcurrant/ cherry with hints of herbs, liquorice and a vibrant minerality. Dry, soft acidity, medium to high fine grained tannins. A dense, concentrated, chewy mouthful of a wine with blackcurrant/ cherry and integrated toasty oak. Wonderfully deep with hints of dark chocolate and minerals. Very long with a touch of camphor-like herbs in the finish.
The colour is a deep garnet red. The bouquet has all the typical aromas of Nebbiolo after the aging period: showing dried fruit, flowers, spices, sweets, and the typical delicate herbaceous aromas. In the mouth, the perfect balance between tannins, freshness and the alcoholic content offers truly powerful sensations and is absolutely elegant and pleasing. Good intensity and persistence, put this wine down as one of the best expressions of the Langhe. Pair with red meats, game, roasts and cheeses and cured meats.
Deep red in colour with bright purple hues, this wine exhibits lifted and intense aromas, with ripe and spicy dark fruit characters of blackberry and black plum mixed with a touch of pepper and vanilla bean. A medium- to full-bodied, elegant wine, it shows a balanced acidity and silky tannins, culminating in a long finish on the palate. Food pairing : Anything chargrilled or a rich winter casserole.
Traditional home-style Rioja using 95% Tempranillo & 5% Viura whole bunches. Sweet, crunchy fresh red fruit; strawberries cranberries & cherry. Joyous, juicy & bright. Drink this wine with a slight chill and pair it with everything from pizza to paellas!
The earliest archaeological evidence of a barbecue (braai) is found in South Africa – this wine is a celebration of that heritage. The essence of braai is captured in this bold Cabernet blend, which displays aromas and flavours of dark berries, earth and smoke – the ideal complement to a wide range of bbq-friendly foods.
A smoky, savoury and black fruited Chilean Carmenere. Here the terroir gives the Carmenere a smokier, more savoury style; still full of blackberry and blackcurrant fruit however. A sensational wine of depth and character. This Carmenere will accompany a surprisingly broad range of dishes such as lamb stew, Beef Wellington, Thai red curry chicken or any kind of barbecued meat.
The distinctive aroma of the wine consists of notes of dark plum and black cherry, surrounded by hints of spice. The wine shows a rounded, powerful taste with soft tannins and balanced acidity with a long aftertaste. Easy on its own or with marinated chicken or veggie kebabs with feta and couscous.
This is the “ideal barbecue red "– fresh and vibrant, bursting with smoky, black-cherry flavours, medium-bodied, but enough depth of flavour to match most charcoal-grilled meats; also wonderful with grilled vegetables, firm white fish or halloumi cheese. Pairs well with beef , lamb and pasta.
