The Biltong Factory

The Biltong Factory

If you are South-African finding good biltong away from home is probably pretty high up on your list of priorities. Well, the search is over. Two London boys have decided to start up their very own homemade biltong company. Using a secret recipe from his cousin in SA, Moshe Tatz, together with Marc Cohen, has fine-tuned the… Continue Reading The Biltong Factory

Collverd Magret de Canard Seché

Collverd Magret de Canard Seché

Collverd is located in the middle of the Empordà Region, between the Pyrenees and the Mediterranean Sea, very near to the region’s wetland reserve of the Aiguamolls. This is a strategic point connecting Catalunya, Spain and France. For the past 30 years, Collverd has been rearing free-range cereal-fed ducks, guaranteeing the high quality of a wide range of… Continue Reading Collverd Magret de Canard Seché

Gustofino Salamis

Gustofino Salamis

Based in the Italian city of Parma renowned for it’s cured meats, Gustofino proposes a series of salamis that are all beautifully made and supremely tasty.  Names such as ‘l’Ungherese’, ‘Il Piccante’, ‘Il Campagnolo’, ‘Il Milano’ suggest the sources of inspiration for each variety. The slices are paper thin and are meant to be savoured one at… Continue Reading Gustofino Salamis

‘Les Demoiselles de Trémolat’ Poultry Liver Mousse with Morels Mushrooms

‘Les Demoiselles de Trémolat’ Poultry Liver Mousse with Morels Mushrooms

This is a very nice pâté/mousse made from mixed poultry liver. Blended in are small slivers of morels mushrooms that add a subtle earthy twist. The Demoiselles de Trémolat (which sounds like a French art film from the 60s…) have a range of differently flavoured pâtés. A nice collection to explore. Tips: Spread thinly on nice country bread… Continue Reading ‘Les Demoiselles de Trémolat’ Poultry Liver Mousse with Morels Mushrooms

Buchinger Chorizo Salami

Buchinger Chorizo Salami

There are many things to be grateful for in our lives. The existence of Buchinger is definitely one of them. Started by two Hungarian brothers who emigrated to Strasbourg in the early 1930s, the Buchinger establishment produces some of the best kosher cold cuts and deli products around. Their Starsbourg HQ in France also provides… Continue Reading Buchinger Chorizo Salami

Buchinger Rosette Salami

Buchinger Rosette Salami

There are many things to be grateful for in our lives. The existence of Buchinger is definitely one of them. Started by two Hungarian brothers who emigrated to Strasbourg in the early 1930s, the Buchinger establishment produces some of the best kosher cold cuts and deli products around. Their Starsbourg HQ in France also provides… Continue Reading Buchinger Rosette Salami

Buchinger Mortadella

Buchinger Mortadella

There are many things to be grateful for in our lives. The existence of Buchinger is definitely one of them. Started by two Hungarian brothers who emigrated to Strasbourg in the early 1930s, the Buchinger establishment produces some of the best kosher cold cuts and deli products around. Their Starsbourg HQ in France also provides… Continue Reading Buchinger Mortadella

Frohwein’s Chicken Pastrami

Frohwein’s Chicken Pastrami

Description: Frederick Frohwein fled the Gestapo in Germany and escaped to the UK. Coming from a long line of butchers, he opened F. Frohwein’s in 1936 and his family are still trading today in Temple Fortune, North West London. This Chicken Pastrami is a good example of the family tradition artistry. It is beautifully seasoned with a… Continue Reading Frohwein’s Chicken Pastrami

Buchinger Smoked Turkey Breast

Buchinger Smoked Turkey Breast

There are many things to be grateful for in our lives. The existence of Buchinger is definitely one of them. Started by two Hungarian brothers who emigrated to Strasbourg in the early 1930s, the Buchinger establishment produces some of the best kosher cold cuts and deli products around. Their Starsbourg HQ in France also provides… Continue Reading Buchinger Smoked Turkey Breast

Gilbert’s Chopped Liver

Gilbert’s Chopped Liver

Chopped liver can be a bit of an acquired taste but is nevertheless a staple Ashkenazi dish. Not bland or too ‘livery’, we found Gilbert’s version to be just right. Tasty and smooth. Tips: Canapés, obviously. Best spread thinly on Crostini or toasted bread with a slice of cucumber. Make: Gilbert’s Price: £4.25 Country: UK Hechsher: