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Békés Home-style Thick Spicy Sausage (1 stick)

£24.99
Approximate weight for 1 stick is between 800-1200g, we will try our best to choose the right size sausage according
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Csabai dry Sausages 250g

£6.99
Csabahús * Csabai szárazkolbász * pair sausage with peppers 250 g
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Hulala Whipping Cream 200ml

£2.99
Ingredients: Water, Fully hydrogenated vegetable fats and oils (27%) (fats: palm kernel; oils: sunflower), Sugar (11%), Stabilisers: (E420), (E463), Milk
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Tolle Semi Hard Trappista Cheese 700g

£12.99
Ingredients Milk, Microbial culture, Edible salt, Firming agent (E509), Preservative (252), Quenching enzyme, Fat content in dry matter: min. 45%
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Mizo Spreadable Magyaros Flavour 200g

£2.89
Ingredients: Pasteurised cream, Butter (4.1%), Spice mixture (1.89%) [Szeged paprika, table salt, dried vegetables (tomato, paprika, paprika, red onion, garlic),
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Körösi Sheep’s Curd Cheese 100g

£2.19
Ingredients: cheeses (made from at least 70% sheep’s milk), water, butter, acidity regulator made), water, butter substance (E331, E33 Kőrösi
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Goose Liver Purée 50g

£2.99
Ingredients: foie gras (48%), drinking water, chicken meat, chicken breast, pork bacon, corn flour, duck liver (2%), corn starch, white
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Mezőberényi Flamed Mild Sausage (1 stick)

£8.80
The product is free of any kind of additives or preservatives. This product is made from the meat of animals
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Medve Cream Cheese Triangles (Spicy Chilli flavour) 140g

£2.29
Ingredients: Drinking water, Cheese, Butter, spicy chilli 6% , Whey powder, Skimmed milk powder, Milk protein, Emulsifying salts (polyphosphates, sodium
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Pöttyös Cocoa Drink 300ml

£1.99 Including. 20% VAT
Ingredients Milk (with 1.4% fat content), Sugar, Cocoa powder (1.6%), Stabilizer: carrageenan, Aroma
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Tanya Aranya Trappista Cheese 350g

£4.99
Fatty, semi-hard  Trappista cheese. It can be eaten on its own, with sandwiches, fried. Fat content in dry matter: 45%
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Smoked Bacon with Paprika Seasoning 300g

£5.99
This bacon is a beautifully marinated and seasoned product, it is marinated in a paprika and garlic seasoning. Please note
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