Chorizo Cular 500 g

Danish salami 500 g

Italian dry ham 500 g, with dividers

Chorizo stripes 500 g

Grison’s meat 250 g

Saucisson sec 500 g

Peperoni 1 kg (2*500 g)

Dry ham 500 g, (with separator sheets)

Pancetta 500 g

Jamon Serrano STG 500 g, with dividers

Chorizo pur porc 1 kg (2*500 g)

Diced chorizo 500g

Coppa 500 g

Peperoni 500 g

Rosette 500 g

Smoked pork fillet 500 g

Cooked garlic sausage 500 g

Mortadella with pistachios 500 g