About La Dispensa Delicatessen
Italian and Spanish delicatessen and gastronomy!
Popular with other people
Salchichon Iberico de Bellota [100GR]
£6.00Provolone Dolce [200GR]
£5.75Gorgonzola Dolce DOP [200GR]
£5.80Jamon Serrano Reserva [100GR]
£5.50Bresaola [100GR]
£7.40
🫒 Olives 🫒
What better way to start your meal or aperitivo... olives!
Black Olives
£4.55VeganGordal Olives
£4.55VeganGreen Olives stuffed with Anchovies
£4.55Gluten freeGreen Olives stuffed with Garlic
£4.55VeganGreen Olives stuffed with Chilli
£4.55VeganNocellara Olives (unpitted)
£4.55Vegan
⚡️ Cold Cuts ⚡️
Freshly sliced charcuterie straight from our fridge counter.
Lomo [100GR]
Lomo is the finest of Spanish cured meats. An entire pork loin beautifully cured and ready for cutting into delectable slices. Each loin is seasoned with smoky paprika from Spain and fresh garlic, then hung to cure for up to three months. The result is a lean and flavourful cured meat.£4.95Gluten freeSalchichon Iberico de Bellota [100GR]
Salchichón Ibérico is seasoned with whole peppercorns, not the smoked paprika used for chorizo. Without the smokiness, the rich Ibérico flavour shines through. Each bite literally melts in your mouth. Ibérico pigs live their lives wandering outdoors eating grasses and herbs and sleeping under the stars. In the fall, these lucky hogs feast on massive amounts of sweet acorns, called ‘bellotas’ in Spanish. Because the acorns are rich in antioxidants, the pork has a rich and nutty flavour.£6.00PopularBresaola [100GR]
Delicate and slightly aromatic, it has a pleasant taste, moderately tasty, never sour. Bresaola is an Italian cured meat that is sliced thin and served chilled or at room temperature. Bresaola has an IGP trademark (protected geographical indication) limiting its production only to certified master butchers in the Lombardy region. Compared with many other types of cured meat, bresaola is very lean, as it is made from a single muscle and any outer fat is removed before curing.£7.40Gluten freeProsciutto Cotto [100GR]
Prosciutto cotto, or “cooked ham,” is bright pink in color and lighter in flavour than its crudo cousin. It is made from the same pigs that are reared for the cured hams (prosciutto crudo), so the quality is exceptional. Many prefer the cooked hams that they believe to be more easily digested, less salty, and milder in flavour.£3.00Gluten freeJamon Serrano Reserva [100GR]
Jamon Serrano Gran Reserva is a 100% natural and made by highly skilled traditional producers. Cured for at least 15 months, this delivers the characteristic delicate, sweet and slightly nutty flavour of a fine Serrano ham. The meat is dark pink to ruby coloured, discreetly grained and has a delicious melt-in-the-mouth quality. This is an ideal choice to experience this popular Spanish delicacy.£5.50PopularMortadella [100GR]
Sweet and delicate, Mortadella with Pistachio is a slow-cooked fine pork salume flavoured with salt, pepper, mild spices and herbs, and studded with pistachios. Perfect for a salumi platter or a classic antipasto with a light fruity red wine, Mortadella is also delicious thinly cut on a slice of warm sourdough bread with some Pecorino cheese.£3.60Gluten freeProsciutto di Parma DOP [100GR]
Prosciutto Crudo is the most iconic and the most sought-after of Italy's charcuterie. Full-bodied and silky-textured, Prosciutto di Parma should be sliced wafer-thin, served at room temperature, and almost melt upon the tongue. Perfect for a salumi platter or a classic antipasto alongside some good bread and Italian cheese.£5.95Gluten freeProsciutto di San Daniele [100GR]
Prosciutto di San Daniele is a dry cured ham. It has only three ingredients: selected Italian pigs thighs, sea salt and the special microclimate of San Daniele in the province of Udine, Friuli Venezia Giulia. The flavour is delicate, the typical aromas of the matured meat merge together, producing a pleasant and satisfying sensation in the mouth. Matured for a minimum of 18 months.£5.95Gluten freeSpeck [100GR]
Speck is typical of South Tyrol, Alto Adige (in the north of Italy). It is the same lean cut taken from the pork thigh that is used in the production of Prosciutto Crudo, the difference being that Speck is gently smoked and aged for a minimum of 22 weeks. It has a particular taste, intense and flavoursome, not salty, with smoky, grassy and spicy hints, as well as touches of aromatic herbs.£5.35Gluten freeGuanciale [100GR]
Guanciale is cheek pork lard covered with black pepper, and matured for at least 40 days to let the flavours develop over time. A fatty cut that is often thinly sliced, it has a sweet, buttery and peppery taste. The name is derived from guancia, the Italian word for cheek.£4.00Gluten freePancetta [100GR]
Pancetta is a salumi cut from the pork belly, a notoriously flavourful and fatty portion of meat that is extremely popular around the world. It’s high-fat content, combined with it’s curing preparations and attentive care, create a world-renowned product that imparts a distinctively robust flavour wherever it’s used.£3.50Gluten freeSalame Finocchiona [100GR]
A variety of salame that originated in the Tuscany region hundreds of years ago. Folklore suggests that pepper, a core ingredient in salami, was too expensive, instead, the locals substituted a spice that grew abundantly around the region, fennel. “Finocchio” is the Italian word for fennel, and finocchiona salami has a rich spice blend that incorporates toasted fennel seeds to create a product that is fragrant and mouthwatering.£4.45Gluten freeSalame Milano [100GR]
One of Italy's most famous styles of salame, and the country's most consumed variety. Fine-grained pork and fat seasoned simply with salt, pepper & garlic for a mild, sweet and delicate flavour.£4.20Gluten freeSalame Napoli [100GR]
From the Campania region of southern Italy and has been made since the end of the seventeenth century. It has a long tradition as ‘special’ food for festivals or to help bear the hard summer work in the fields. Salame Napoli is made of a mixture of fresh Italian pork, black pepper and spices.£4.20Gluten freeSpianata Calabrese [100GR]
Spianata Calabrese Piccante is a spicy salame from Calabria with a typical flat shape. It is made with pork meat blended with red pepper and local red chillies and it is matured for at least 45 days. In terms of its taste, as you can imagine, it is quite spicy, strong to the palate, meaty and round.£4.45Gluten freeChorizo [100GR]
Chorizo, as we know it today, was born in the seventeenth century with the arrival of paprika in Spain from America, a spice that gives it its characteristic reddish colour and spicy flavour.£3.90Gluten free
🧀 Cheese Counter 🧀
Fresh, semi-cured and cured cheeses.
Fontal [200GR]
Aromatic and flavourful, Fontal is one of the best-kept secrets from the Italian kitchen. Made from pasteurised cow’s milk, this cheese is produced in northern Italy. Smooth and dense, fontal has a slightly elastic texture that sets it apart from other cheeses. With a smooth, thin, elastic, and orange-red rind, fontal looks very appetising. It tastes mild, milky, and buttery with a hint of almonds.£5.20VegetarianStracchino Nonno Nanni (125GR)
A preservative-free fresh cheese, still made today following the teachings of the artisan dairy tradition. The hint of sweetness and creamy consistency, derive from the careful selection of quality milk and milk enzymes (more than two billion per gram), matured under excellent conditions.£4.20VegetarianGorgonzola Dolce DOP [200GR]
Gorgonzola Dolce DOP is a soft, blue, buttery cheese made from pasteurised cow's milk. It has a pale yellow buttery paste speckled with a homogeneous distribution of blue and green veins. Flavours are not very assertive but sweet, mild with notes of sour cream and lactic tang. It takes a minimum of 45 days of ageing to let Gorgonzola demonstrate its unique characteristics. Please note, the rind of this cheese is not edible.£5.80PopularProvolone Dolce [200GR]
Provolone Dolce is a cow's cheese that is aged for a period of about one month, creating a delicate, fresh flavour.£5.75VegetarianParmigiano Reggiano DOP - 20 months [200GR]
With a fragrant and persistent aroma and the most delicious tangy, fruity/nutty taste; Parmigiano Reggiano DOP is produced exclusively in select regions of Emilia-Romagna and Mantova in the hilly and mountainous areas between the Po and Tyrrhenian rivers, with milk from cows that feed exclusively on locally grown forage.£7.80Gluten freeAsiago Fresco DOP [200GR]
Asiago Fresco DOP is an Italian cheese from the mountainous Asiago region where the lush meadows provide great pasture for cows to develop top quality milk. The cheese is semi-soft with a creamy and smooth texture. Delicate, sweet with the aroma of fresh milk.£5.20VegetarianMurcia al Vino DOP [200GR]
A very distinctive cheese by the nature of its rind. This Goats cheese is produced in the province of Murcia in the south-east of Spain. It holds a PDO – Protected designation of Origin, meaning that the cheese is produced only from Unpasteurised goats milk of the Murcian breed. The rind (Al Vino) refers to the Red wine bath given the cheese. The flavour and texture notes of the cheese would be creamy with a slight saltiness familiar to many goats cheeses.£7.30VegetarianTaleggio [200GR]
Taleggio is a soft, full cream cow's milk cheese with a washed rind. Sweet and slightly acidic in the center of the slice and very creamy under the rind. It is named after the caves of Val Taleggio. It is one of the oldest soft cheeses produced every autumn and winter. During cheese making, the acidic milk is brought to the lab and kept on the wood shelves in the chambers and caves according to tradition. To prevent the cheese from mould infestation, it is washed with seawater once a week.£4.70VegetarianProvolone Piccante [200GR]
The unique flavour of Auricchio's Provolone Piccante is the result of a longer ageing process. A sharp, strong-flavoured cow's cheese that is ideally served during aperitivo with meats and antipasti, grated on pasta, or shaved over a fresh carpaccio.£6.40VegetarianToma Piemontese [200GR]
This cooked semi-hard cheese made from cow's milk is produced in the Aosta Valley in the Piedmont region of northwestern Italy, and it is one of the oldest Italian cheese varieties, dating as far back as the Roman Empire. It is a very rich and buttery cheese, with a smooth pale to yellow coloured rind, and has many of the characteristics that most mountain cheeses are famous for: a slightly sweet and mild flavour in less matured versions, and a full nutty flavour as the cheese ages.£6.25VegetarianManchego Semi Cured [200GR]
The Manchego cheese is produced in the La Mancha region of Spain, which is also home to Don Quixote. It is made from pasteurised sheep's milk. It is one of the popular cheeses from Spain and comes under the PDO (DOP) guidelines. It is supple and moist with a fruity flavour and tangy notes.£7.30VegetarianPecorino Sardo [200GR]
This traditional cheese is made entirely from the organic and pasteurised milk of a herd of a 1000 free grazing sheep in central Sardinia and has matured for 6 months. You can taste their rich and herby diet in this slightly pungent hard cheese.£8.35Gluten freeBurro Antica Cremeria - Italian Unsalted Butter (250GR)
Made exclusively with fresh surfacing butter, accurately selected and collected on a daily basis from the best dairies of the Parma and Reggio Emilia areas, where only milk guaranteed by rigorous production rules is used. The taste is deep and delicate, sweet, the aromas are intense, typical of freshly milked raw milk.£7.75Vegetarian
