Freshness

The cold weight of a fresh piece of butter in your hand. The spicy aroma that rises when a matured salami is cut. The granular break of a Parmigiano Reggiano that has aged longer than some wines lie in the cellar. Freshness is the category in which craftsmanship can be tasted most clearly.

Bordier Butter – Brittany

Jean-Yves Bordier still kneads his butter with a wooden paddle on granite in Saint-Malo. Churned butter with yuzu, Piment d'Espelette, seaweed or smoked salt – each variant has its own character, each piece shaped by hand. A butter that is an experience on bread alone.

Cavola 993 – Parmigiano Reggiano from the Apennines

At an altitude of 993 meters in the Apennines, the small cheese dairy Cavola 993 produces its mountain Parmesan. 13 months, 24, 30, 40 – each ripening stage a different cheese. The young one is mild and milky, the 40-month-old one is crystalline, salty, complex.

A piece of Parmigiano, a drop of balsamic vinegar and a glass of red wine – sometimes that's all an evening needs.

Macelleria Falorni and Metzgerei Steiner – Salami with Provenance

Tuscan salami from Macelleria Falorni comes from Greve in Chianti: truffle salami, fennel salami, wild boar salami – each with the character of Tuscany. From South Tyrol, Metzgerei Steiner supplies Kaminwurzen, Speckwurzen and Hirschwurzen, which taste of mountain air and smoke.

All fresh products are shipped chilled and will reach you in perfect condition.