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The Ham & Cheese Co  Cheese and salumi sourced from small-batch producers in Italy and France

Alessandra making ricotta at Cau e Spada, Sassocorvaro. We will get our first delivery of their pecorino fresco, semi stagionato and San Giorgio on Monday 26th. An Easter treat #betterthanchocolate

This is it from Pierre Oteiza this week; a few juicy Jesus salami left and chorizo too but all out of saucisse seche until next Wednesday

counting down the days to our first delivery from Cau e Spada who make pecorino on their very beautiful organic farm in the Montefeltro region of Le Marche. Emilio Spada is a passionate cheese maker, following in the footsteps of his parents who came from Sardinia in the 1970s together with their 200 strong flock. Their unpasteurised pecorino San Giorgio will be ready in a week

Cured pork fillet from Massimo in Trentino. Not many of our suppliers cure such a lean, valuable cut. A special treat

It’s the man behind the fat, Fausto Guadagni. In Colonnata he has 2 rooms of these marble tanks full of salt, garlic, fresh herbs and spices. Hidden in this aromatic sludge are layers of back fat that emerge after 10 months creamy white and delicious #lardodicolonnata

Still freezing in the arch. We’re going to try fat on toast for elevenses. #lardodicolonnata

It’s Monday morning and the salumi room is now pleasingly full and, at 11C, pleasantly warm compared to the rest of the freezing cold arch. There are a lot of juicy finocchione on them thar rails; thank you Carlo Pieri for making some extra kilos for us

Our dry store shelves are full of organic farro today. Smaller and tastier than spelt, true farro is the rare emmer wheat and Luigi di Lello’s is delicious

Massimo Corrà, we salute you and your delicious Speckino. Washed with wild blueberry grappa it’s our tipsy treat tomorrow at #spaterminus

Sott’aceto pickles in Polesine Parmense. And on the inside, Culatello di Zibello to go with them

Cervicati in Calabria where Tonino Sansone’s Nero Calabrese pigs have a happy time for a couple of years. Before nduja time.

It’s February; we can forget moderation

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