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A whole leg of Posedarski pršut from the Brala family — premium Croatian prosciutto cured in the bora-swept Posedarje hinterland, where the cold winter wind dries the meat to a deep savoury intensity. Firm, finely marbled paste with the unmistakable aroma of long ageing. The centrepiece of any serious deli table or special celebration; sliced paper-thin from the leg.Brala, Posedarje, Croatia · Whole bone-in leg · Long-aged

A whole bone-in leg of premium Croatian prosciutto from Gospoja — slow-cured and naturally air-dried in the bora-swept maritime climate that defines the country's pršut tradition. Firm, finely marbled paste with the unmistakable savoury-sweet aroma of long ageing; sliced paper-thin from the leg, the experience is unmatched. The centrepiece of any serious deli table or special celebration.Gospoja, Krk Island, Croatia · Whole bone-in leg

Smjeli Dalmatian Prosciutto is a cured meat product protected by a geographical-origin mark, distinguished by top-tier quality and the tradition of Dalmatian production. This long-life product is prepared from category-1 pork, and only sea salt – at a level of 4% – is used in its preparation. This prosciutto fits perfectly into Mediterranean cuisine and is ideal for serving with cheese, olives and wine. It is recommended to keep it at 4-8 °C to preserve its freshness and quality.

Premium dried salt cod (bakalar) — a centrepiece ingredient of Mediterranean cooking, especially traditional Croatian Christmas Eve. Rehydrate slowly in cold water, then prepare in classic preparations: „bakalar na bijelo“ (creamy white style), with potatoes, in fritters, or as a simple olive-oil purée. A serious deli pantry essential.Croatia · Dried whole salt cod · Rehydrate before use

The extra-old expression of Paški sir — Croatia's most awarded and most famous cheese — aged for a minimum of 12 months in Gligora's cellars to develop remarkable depth. Made exclusively from the milk of indigenous Pag sheep grazing on the island's wind-swept, herb-dusted karst pastures, this cheese is what happens when patient ageing meets the world's most distinctive sheep's milk. Sirana Gligora holds more international awards for Paški sir than any other producer. The paste is deep amber-gold, dense with crystalline calcium lactate crystals that snap on the tongue and deliver an intense burst of umami-savoury character with each bite. Notes of toasted hazelnuts, dried fruit, and the mineral tang of Adriatic salt define the long, layered finish. A serious cheese for serious tables — pair with a full-bodied red (Dingač or top Plavac Mali), aged honey, and the best olive oil you own. 650 g · Sirana Gligora, Kolan, Pag Island, Croatia · 100% Pag sheep's milk · PDO / ZOI · Aged min. 12 months · Quarter wheel

A whole kulen from the Matijević family — the legendary smoked, paprika-rich cured pork sausage of Baranja, in Croatia's continental Slavonia region. Slow-cured with sweet paprika, garlic and a touch of chilli; smoked over hardwood; air-dried until firm. Deep red paste with the unmistakable spicy-savoury depth that has made kulen one of Croatia's most celebrated charcuterie pieces. Slice thin and enjoy with a glass of Croatian red.Matijević, Baranja, Croatia

Experience the undisputed king of Croatian cheeses in an exclusive luxury packaging. Crafted by the world-renowned Gligora Dairy on the rugged island of Pag, Paški Sir is an award-winning artisan hard cheese made exclusively from 100% pure island sheep’s milk. What makes Paški Sir truly legendary is its irreplaceable origin. The island’s indigenous sheep graze on wild aromatic herbs like sage and immortelle, naturally dusted with sea salt carried across the pastures by the fierce Bura wind. This gives the cheese its distinct, intensely aromatic flavor profile with a rich, nutty finish. Encased in a premium display box, this 650 g special pack is created to impress. Whether you are building an elite charcuterie board, searching for a memorable corporate or holiday gift, or celebrating a special occasion, this PDO-certified delicacy brings the authentic taste of the Mediterranean straight to your table.

Vacuum-packed portion of Posedarski pršut from the Brala family — premium Croatian prosciutto cured in the bura-swept Posedarje hinterland, where the cold winter wind dries the meat to a deep savoury intensity. Firm, finely marbled paste with the unmistakable savoury-sweet aroma of long ageing. The vacuum-packed format keeps it fresh and ready for whenever the moment calls. Slice paper-thin onto a board with cheese, olives and crusty bread. Brala, Posedarje, Croatia · Vacuum-packed portions · Long-aged

A premium semi-hard cow's milk cheese infused with aromatic black truffles from Gligora Cheese Factory. The mild, buttery texture of high-quality cow's milk creates a perfectly balanced canvas for the earthy, luxurious flavor of truffles. Flavor profile: Mild, creamy, and buttery with rich, earthy black truffle notes Serving suggestion: Serve on a gourmet cheese board alongside prosciutto, dried figs, and walnuts, or melt into a decadent risotto. Pairs excellently with medium-bodied red wines or crisp whites. Details: 650 g · Vacuum packed wedge · Producer: Gligora Cheese Factory · Island of Pag, Croatia

A 100 g jar of premium trout roe from Leko — collected from the prized indigenous trout of the Gacka river in Lika. Glossy salmon-orange pearls with a satisfying pop and a clean, fresh, subtly briny flavour. Serve on blinis with crème fraîche and chives, scatter over scrambled eggs, top toasted brioche, or use as a luxurious garnish for sashimi-style preparations.100 g · Leko, Lika, Croatia

325 g vacuum-packed portion of Gligora Paški sir (Pag Cheese) — the most awarded and most recognised Croatian cheese, protected by PDO status. Made exclusively from milk of autochthonous Pag sheep grazing the island's aromatic, wind-swept pasture, aged for at least 60 days.Firm, straw-coloured paste with tyrosine crystals, savoury sea-salt tone and long, honeyed finish. This half-piece special pack is ideal for gifting or for households that want a full flavour experience without the whole wheel.Sirana Gligora, Pag Island, Croatia · 100% Pag sheep's milk · PDO · Vacuum-packed · 325 g

Žigljen Cheese Aged in Marasca Pomace is a premium specialty combining centuries-old Croatian tradition with innovative artisan refinement. Crafted from a carefully balanced blend of cow’s and sheep’s milk from Dalmatia, Lika, and Kordun, Žigljen is aged for 4 to 12 months before being immersed in authentic Zadar Marasca cherry pomace. This unique aging process infuses the cheese with natural moisture and distinct fruity notes of the autochthonous Marasca cherry, developing a firm, compact texture and a deeply rich aroma. An exceptional gourmet choice for lovers of bold, characterful cheeses. Store at 4–16 °C.

A half-litre monovarietal extra virgin olive oil from the island of Šolta — pressed exclusively from Oblica, the indigenous Dalmatian olive that has shaped the region's olive oil tradition for generations. Bright golden-green in the glass, with aromas of fresh-cut grass, green almond, ripe tomato leaf and Mediterranean herbs. Medium-to-full bodied, with a clean peppery-bitter finish that defines a serious Oblica. A finishing oil for considered Adriatic cooking.0.5 L · Šolta Island, Croatia

Named for ancient Liburnia — the pre-Roman coastal culture that once spanned Croatia's northern Adriatic — Liburjan is Gligora's homage to the region's shepherding heritage. A firm, aged cheese made from a traditional blend of sheep's, cow's and goat's milk — the three milks that shaped Adriatic dairy tradition. The three-milk base delivers uncommon complexity: depth and character from sheep, creamy body from cow, brightness and clean herbal tang from goat — all layered into a beautifully balanced whole with a clean lactic depth, a lightly saline finish, and a hint of Mediterranean herbs from the pastures of Pag.This 650 g quarter wheel is the serious format for the cheese-board lover — shave it over risotto and salads, or place it as the star of a board with Malvazija, Pošip or a lighter Plavac Mali, alongside olives, honey and cured meats.650 g · Sirana Gligora, Kolan, Pag Island, Croatia · Sheep's, cow's & goat's milk blend · Aged · Quarter wheel

A 400 g pack of premium cocoa powder under the Gold Coast label — built around carefully selected cocoa beans of West African origin (the historical "Gold Coast"), processed for a deep, rich profile. Fine, dark and intensely fragrant on opening, with classic aromas of dark chocolate, toasted nuts and a soft warm spice. Use in baking, hot chocolate, dessert sauces or to dust truffles and pastries. A must-have for any serious sweet kitchen.400 g · Gold Coast brand

Chiavalon is one of the most decorated olive oil producers in Istria — and indeed in Europe — with groves around Vodnjan and a long list of Flos Olei guide accolades to match. Ex Albis is one of their signature monovarietal expressions, pressed from Bjelica olives ("ex albis" — "from the white") and crafted to showcase the full character of the variety.Intensely green-gold in the glass; on the nose, bright aromas of cut grass, fresh almond, artichoke, wild herbs and tomato leaf. The palate is full, structured and beautifully poised, with the assertive bitter-peppery finish of a serious Istarska bjelica oil. A finishing oil for the most considered tables — over grilled fish, fresh sheep's cheese, hand-cut tartare, or simply a slice of warm bread with sea salt.0.5 L · Vodnjan, Istria, Croatia · Chiavalon · Bjelica · Extra virgin · Cold-extracted

Atilio is one of Chiavalon's signature blends — named in tribute to Atilio Chiavalon, the family patriarch who first planted these Istrian groves. Pressed cold from carefully selected olives grown around Vodnjan, this is a multi-award-winning extra virgin olive oil with the depth and balance that has made Chiavalon one of Croatia's most internationally celebrated producers. Brilliant green-gold, with aromas of fresh-cut grass, artichoke and green almond, and a finish that builds slowly into clean, long-lasting pepperiness. A serious finishing oil — use it to elevate grilled fish, fresh goat's cheese, bruschetta or a simple plate of prosciutto. Variety: Chiavalon Atilio blend Volume: 0.5 L Region: Vodnjan, Istria Producer: Chiavalon

“Kulinova seka” — the slender, faster-curing sister of the famous Đakovo kulin — is a traditional Slavonian cured pork sausage produced by CSS in the small-batch tradition. Firm, deeply spiced (with sweet paprika and garlic), beautifully marbled, with the rich savoury character of patient curing. Slice thin onto a charcuterie board, fold into a sandwich, or pair with a glass of Croatian red.Đakovo, Slavonia, Croatia

A reliable, well-made Croatian extra virgin olive oil in a generous one-litre format — a workhorse for the kitchen that doesn't compromise on quality. Acidity below 1%, the standard mark of a true extra virgin, with the clean, fresh fruitiness of carefully selected Mediterranean olives.Bright gold-green in the glass, with soft aromas of ripe olive, fresh almond and a hint of green leaf. Smooth and approachable on the palate, with a gentle peppery finish. The one-litre bottle is built for everyday cooking — salads, marinades, vinaigrettes, vegetable sautés, fresh bread with sea salt — without precious-bottle anxiety.1 L · Croatia · Extra virgin (acidity ≤1%) · Marco Polo

A 550 g half-wheel of Gligora's Kozlar — a premium hard goat's milk cheese made from carefully selected goat's milk, whose traditional recipe and aging process give the cheese its unmistakable character. Pale ivory paste with a firm, slightly crumbly texture delivers bright, clean aromas of fresh hay, toasted nuts, and pleasantly balanced goat milk notes. A long, savory finish features a fine, subtle touch of saltiness. Pairs excellently with crisp white wine, fresh figs or pears, drizzled with wildflower or herbal honey, or simply served on a cheese board alongside cured meats and crackers.

A 90 g jar of chopped black truffles in olive oil — earthy, deeply aromatic and ready to lift any dish. Stir a spoonful into scrambled eggs, fresh pasta, risotto, or warm polenta; finish a steak; spread on warm toast. A small jar that quietly transforms simple ingredients into something memorable.90 g · Croatia

A flagship monovarietal extra virgin olive oil from Ipša — Istria's most decorated boutique olive oil maker, based in the hilltop village of Livade. Pressed from the indigenous Istarska Bjelica, the variety many consider Croatia's finest olive. Certified organic. Brilliant green-gold in the glass, with assertive aromas of fresh-cut grass, green almond, wild herbs, artichoke and a hint of green tomato. Full and lively on the palate, with the unmistakable bitter-peppery finish of a serious Istarska Bjelica. A finishing oil for the most considered tables.0.5 L · Ipša, Livade, Istria, Croatia · Istarska Bjelica · Certified organic

The Selekcija is Ipša's signature blend — a thoughtful composition of the estate's best monovarietal lots, drawn together by master miller Klaudio Ipša into an oil of remarkable balance and depth. Certified organic. Vivid green-gold in the glass, with layered aromas of cut grass, green almond, artichoke, ripe tomato leaf and Mediterranean herbs. Full-bodied and beautifully integrated on the palate, with a refined peppery-bitter finish that lingers. A finishing oil for the considered Croatian table.0.5 L · Ipša, Livade, Istria, Croatia · Selekcija blend · Certified organic

A monovarietal extra virgin olive oil from Ipša — Istria's most decorated boutique olive oil maker, based in Livade. Pressed exclusively from Leccino, the Mediterranean classic that adapts beautifully to Istrian terroir. Certified organic. Soft gold-green in the glass, with aromas of ripe almond, sweet hay, fresh tomato leaf and a green-leaf lift. Round and food-friendly on the palate, with a polished, gently spicy finish. A versatile half-litre — equally elegant on fresh salads, white fish or warm bruschetta.0.5 L · Ipša, Livade, Istria, Croatia · Leccino · Certified organic

Discover one of Gligora’s ultimate flagship creations, now available in a generous, gift-ready special format. Žigljen is a legendary hard cheese that masterfully unites the very best of two worlds—combining premium cow’s milk and rich sheep’s milk from the local pastures of Croatia. A Masterclass in Patient Maturation: Through an extended aging process, our master cheesemakers bring out the true depth of this unique blend. Žigljen is characterized by: The Perfect Balance: The creaminess and accessibility of cow's milk harmonized with the robust, aromatic depth of sheep's milk. Texture: A firm, golden-amber paste that develops a beautiful, slight crystalline structure over time. Flavor Profile: Intensely savory with an unmistakable nutty undertone and a mineral-rich character that reflects the rugged coastal terroir. The "Special Pack" Advantage: This 650 g cut is a serious format designed for true cheese lovers. Whether you are hosting a large gathering, curating an impressive gourmet charcuterie board, or looking for a thoughtful, premium gift for a culinary connoisseur, this package delivers a commanding presence.

650 g vacuum-packed quarter wheel of Gligora's aged cow's milk hard cheese with a crust of fresh Mediterranean rosemary. Firm, straw-coloured paste with a savoury, buttery core and vivid herbal aroma from the rosemary rind.Ideal for sharing: shave onto pasta, pair with cured meats and olives, or serve on a board with a glass of Malvazija or Refošk.Sirana Gligora, Pag Island, Croatia · 100% cow's milk · Rosemary crust · Vacuum-packed quarter wheel · 650 g

A premium gourmet semi-hard cow's milk cheese infused with aromatic Mediterranean lavender flowers from Gligora Cheese Factory. The mild, buttery texture of high-quality cow's milk provides a smooth canvas for the delicate, soothing floral notes of lavender. Flavor profile: Creamy, mild, and buttery with delicate floral lavender undertones Serving suggestion: Excellent on gourmet cheese platters alongside fresh grapes, walnuts, and wildflower honey. Pairs beautifully with crisp white wines, rosé, or prosecco. Details: 650 g · Vacuum packed wedge · Producer: Gligora Cheese Factory · Island of Pag, Croatia

The pinnacle of Spanish charcuterie — Jamón de Bellota 100% Iberico, sliced into delicate paper-thin shavings. Sourced from purebred black Iberian pigs that roam free under the holm oaks (dehesa) and feed exclusively on acorns (bellotas) in their final months, the meat develops the unmistakable marbled fat, nutty aroma and silky-savoury depth that defines world-class cured ham. Serve at room temperature on its own; pair with a glass of fino sherry, manchego or a slice of melon.100 g · Spain · Sliced

The Extra Old expression of the legendary Pag cheese — Croatia's most celebrated PDO cheese, aged for at least 12 months to reach its most concentrated form. Deep golden-amber paste with pronounced crystalline structure; intensely savoury, deeply nutty, with that unmistakable mineral-salty edge of Pag terroir. A serious cheese for serious tables. Awards Year Competition Award / Recognition 2025 World Cheese Awards Gold 2024 World Cheese Awards Silver 2023 World Cheese Awards Bronze 2023 Great Taste Awards (UK) 2 Stars (PDO) 2022 World Cheese Awards Silver 2022 Great Taste Awards (UK) 2 Stars (PDO) 2021 Great Taste Awards (UK) 2 Stars 2021 World Cheese Awards Silver (Aged minimum 12 months) 2017 World Cheese Awards Gold 2017 International Cheese Awards Gold Medal 2016 World Cheese Awards Silver  

The most concentrated expression of the legendary Paški sir — Croatia's only PDO sheep's milk cheese, now aged for a minimum of 12 months to develop its most intense, complex character. Crafted on the wind-scoured island of Pag, where the fierce bura wind and sparse, salt-dusted pastures give the native Pag sheep's milk an unrivalled depth of flavour. After ageing, the paste becomes firm and granular, the colour deepens to a rich amber-ivory, and the aroma fills the room with notes of roasted nuts, dry hay, and aged butter. On the palate, long-crystallised tyrosine crystals deliver a satisfying crunch, while the finish lingers with a gentle, savoury sweetness that only time can produce. At 225 g, this is the ideal size for a premium cheese board, an elevated aperitivo moment, or a considered gift for someone who truly appreciates fine cheese. Pair with a bold Croatian red — Dingač or Plavac Mali — aged honey, or a handful of walnuts.

Žigljen — Gligora's celebrated aged classic, made from a traditional blend of sheep's and cow's milk and matured to develop deep character. Named after the traditional Croatian salt-pan (žigljen), the cheese honours the island's centuries-old tradition of salt-and-cheese making. The mixed-milk base gives the cheese balance: the depth and character of sheep's milk lifted by the creamier body of cow's milk. Firm, deep-golden paste with fine crystalline structure and pronounced nutty aromatics; long, savoury and unmistakably aromatic on the palate.This 650 g quarter wheel is the serious cheese-lover's format: a considered piece for slow slicing over the coming weeks, and pairing with Croatian reds, cured meats, and good olive oil.650 g · Sirana Gligora, Kolan, Pag Island, Croatia · Sheep's & cow's milk blend · Aged · Quarter wheel

A whole 50 g black truffle from Istria — preserved in brine to capture the unmistakable earthy, mushroom-and-forest-floor aroma of the prized fungus. Slice thin onto fresh pasta, risotto, scrambled eggs or carpaccio; grate over warm polenta or buttered toast. A small jar of pure luxury, ready to transform any dish into something memorable. 50 g · GIR

Sliced Jamón Bellota 75% Iberico from Spain — the prized cured ham from Iberian pigs (75% pure Iberian heritage) that have spent their final months feeding on acorns (bellotas) under the holm oaks of the Spanish dehesa. The bellota diet produces meat of remarkable marbling, nutty aroma and a silky, melt-in-the-mouth texture. Serve at room temperature on its own; pair with manchego, a glass of fino sherry, or a slice of melon.Spain · Sliced

A 650 g quarter wheel of Gligora's Dinarski — a semi-hard Croatian cheese crafted from a thoughtful blend of cow's and goat's milk, following a traditional recipe from the Dinaric region. The combination of the two milks gives the cheese its characteristic balance: the mellow body of cow's milk lifted by the bright, herbal character of goat's. Pale golden paste with a smooth, pliable texture; aromas of warm butter, mild meadow herbs and a soft, lightly tangy finish. Approachable, versatile and beautifully crafted — the kind of cheese that quietly upgrades every breakfast plate, school sandwich or considered cheese board.Excellent with fresh bread, dry-cured ham, herb honey or simply alongside fresh apples and a glass of light red wine.650 g · Gligora, Croatia · Cow's and goat's milk · Quarter wheel

The generous 1-litre format of Blato 1902 virgin olive oil — from the historic agricultural cooperative in the town of Blato on the island of Korčula, with a long-standing tradition of olive growing and pressing. Bright golden-green in the glass, with aromas of fresh-cut grass, green almond, ripe tomato leaf and Mediterranean herbs. Medium-bodied, balanced and beautifully approachable, with a clean peppery-bitter finish that defines the Korčula olive oil character. The everyday-size bottle for considered Mediterranean cooking.1 L · Blato 1902, Korčula Island, Croatia

Kulinova seka — the slender, faster-curing sister of the famous Slavonian kulen — from the Matijević family, made the homemade way with sweet paprika, garlic and a touch of chilli. Slow-cured, smoked over hardwood and naturally air-dried until firm. Deep red paste with the unmistakable spicy-savoury depth of properly made Slavonian charcuterie. Slice thin and enjoy with a glass of Croatian red, or pair with a board of cheeses and pickles.Matijević, Slavonia, Croatia