A mixed selection of our finest meat snacks (12 packs). Made by us in Berkshire.
Duck Fritons x 4: Crispy morsels of free range British Duck Skin. Inspired by a rural Southern French delicacy. Made For IPA.
Chorizo Thins x 4: Slices of authentic Spanish Chorizo slow roasted until crisp. Inspired by our love for Spanish tapas. Made For Rioja.
Mangalitza Salami Chips x 4: Rounds of traditional Hungarian Salami gently roasted until crisp, crunchy and intensely delicious. Made For Pilsner.
FREE UK DELIVERY ON ALL ORDERS.
Duck Fritons 30g packs
Chorizo Thins 23g packs
Mangalitza Salami Chips 23g packs
Can you tell me the ingredients?
Chorizo Thins are made simply from sliced and cooked Chorizo Picante that is made from Duroc pork shoulder, Duroc pork belly, hot paprika de la Vera, salt and garlic.
Duck Fritons are made from Creedy Carver free range duck skin and natural sea salt.
Salami Chips are made from sliced and cooked Hungarian Salami (Mangalitza Pork, Salt, Ground Cumin Seeds, Garlic, Dextrose, Paprika Extract, Sodium Nitrite & Smoked over Beech Wood).
What is the nutritional make up of your products?
Chorizo Thins Nutritional Information - typical values per 100g: Energy 581 kcal / 2411 kj, Fat 45.7g, of which saturates 19.3g, Carbohydrates 2.8g, of which sugars <0.1g, Protein 38.7g and Salt 5.82g.
Duck Fritons Nutritional Information - typical values per 100g: Energy 681 kcal / 2816 kj, Fat 62.7g, of which saturates 22.8g, Carbohydrates 0.5g, of which sugars <0.1g, Protein 28.7g and Salt 4.80g.
Mangalitza Salami Chips Nutritional information - typical values per 100g: Energy 578 kcal / 2398 kJ, Fat 47g, of which saturates 17.8g, Carbohydrates 0.7, of which sugars <0.5g, Protein 37.2g and Salt 6.81g
What about allergies?
We cook all the products ourselves in our own kitchens with a fully traceable supply chain. Our kitchens are kept free of the 14 major allergens as stipulated by the Foods Standards Agency. However if you are sensitive to a particular ingredient, please make sure you check the ingredients list first.