Seafood Paella Base (Aneto) platter Traditional Italian dry-cured pork shoulder/neck

Traditional Italian dry-cured pork shoulder/neck salume

Traditional air-cured salami

Savoury tomato juice seasoned with a unique blend of spices that gives Clamato the distinctive flavour which is perfect as a cocktail mixer

This Tasmanian camembert has a white velvety and mushroomy rind

Seafood Paella Base (Aneto) platter Traditional Italian dry-cured pork shoulder/neckANETO 100% Natural, The Authentic Master stock and Soffrito for the Seafood Paella. This is made with the classic Soffrito, virgin olive oil, Monk fish, cod, Rock fish, Fish base(conger, scorpion fish, Ribbon fish, Crab, Mussel, Prawn, Cockle), Tomatoe, Onion,Garlic, Paprika, Saffron.