Rick Higgins’ family opened their first butcher shop in Dublin back in 1880. Now the fourth generation master butcher has collaborated with his great friend Antonio Princigallo, to create a unique range of Irish, artisan charcuterie. Inspired by passion for their craft and by their travels in France, Spain and Italy, their traditional creations blend free range, locally sourced and cured Irish pork with Mediterranean flavours and spices for an authentic taste.
|Product Name||Case Quantity|
|Irish Garlic & Herb Salami||24|
|Irish Fennell & Black Pepper||24|