Deli meats & fish

Charcuterie, ham, cured sausage, fresh fish and smoked fish: this range covers both quick lunches and drinks at anchor, two moments when nobody wants to spend an hour in the galley.

Vacuum packing changes everything on board: it halves the space taken in the fridge, keeps odours out of a confined cabin and noticeably extends shelf life. Dry cured sausage, on the other hand, keeps out of the fridge, hung somewhere away from damp.

Fresh fish is best eaten in the first two days. After that, smoked and canned versions take over with no cold-chain constraint — see also our Canned fish section.