Additional information
Packsize | 12/2 OZ |
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A German inspired take on an Italian classic, our Alpine Sopressata, marked by the subtle flavor of fennel seed, pairs perfectly with the smooth, creamy, and slightly tart Fontina cheese. A superb midday snack, or as a light weeknight dinner alongside a Chardonnay or your favorite wheat beer.
2 oz. Snacking Tray
Packsize | 12/2 OZ |
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alpine Sopressata (Pork, Sea Salt, Contains 2% or less of Spices, Cane Sugar, Dextrose, Flavorings, Cultured Celery Juice Powder, Lactic Acid Starter Culture), Fontina Cheese (Cultured Pasteurized Milk, Salt, Enzymes). Contains Milk
Our one of a kind all-beef uncured salami is masterfully crafted with gentle smoke and is matched with a mild, buttery Butterkäse cheese, a German favorite. An excellent option for a snack on the run or cheese board. Enjoy this pairing with a crisp Pilsner or a fruity red wine.
2 oz. Snacking Tray
Indulgent and innovative grain crisps made from our blend of 100% natural ingredients and rescued spent brewers grain. Combining the sweetness of raisins and a hint of pepper from the rosemary, you won’t be able to put the box down. Pair with your favourite cheeses or snack on them solo!
Nu Bake Phyllo Crisps Apricot Honey, a true masterpiece in the world of sweet pastries. Each is handcrafted to perfection, featuring delicate layers of phyllo pastry adorned with delightful toppings. On these crisps, you’ll discover a medley of apricots, hearty oats, wholesome pumpkin and sunflower seeds.
These delectable treats are not just a feast for the eyes but a true delight for the palate. They’re incredibly versatile, making them an ideal addition to charcuterie boards, where they complement the savory elements with their sweet, crunchy texture. Pair them with soft cheeses or savor them as a standalone treat alongside a steaming cup of tea or coffee.
Introducing our Gourmet Dip Range using Real Terracotta Pots! With flavor combinations inspired by our founder, Chris, each selected to maximize the flavors of top quality local ingredients.