By Meal

Our dry cured back bacon has a flavour that harks back to the "good old days!"

Dry cured by hand, sliced a little thicker and being rind-on it has a good layer of fat.

Full flavoured, smooth and well seasoned with thyme, garlic and a serious glug of taw...

This Iberico de Bellota ham has an intense savoury aroma, a complex flavour that comb...

Predominantly lean but with a perfect balance of fat. Full and intense flavour with h...

Bespoke to us our Chicken & Ham Pie is made using our own slow cooked ham hock meat, ...

Free-range French duck meat cooked gently for many hours, crushed and seasoned with h...

Our new luxury smoked salmon pâté is made with our oak smoked salmon, lemon juice, he...

Our handmade mackerel pate contains no "added nasties"....

Rich and tasty casserole, the epitome of homely French cooking.

A classic chicken stew from the Basque region.

A traditional Basque dish made with tomatoes, peppers, onions, garlic and chilli.

Authentic Italian risotto....

From the Marche region of Italy, Filotea is committed to traditional pasta-making, as...

Gluten free, short twists of pasta, which appear rolled up on themselves. Originating...

A flat spaghetti-length pasta produced in the Marche region (central Italy)....

A pasta almost double the width of tagliatelle, produced in the Marche region (centra...

Spaghetti alla chitarra, also known as maccheroni all chitarra, is a variety of egg p...