Deldiche in Belgium is a retailer of Ridderheims’ products in Central Europe. In addition to the exchange of trade, the two companies cooperate on product development. This often involves the help of the Swedish master chef Christer Elfving, who also lives in Belgium.
www.deldiche.be

Golfera is one of Italy’s most innovative charcuteries, with an exciting product range. One example is Golfetta, a lean Italian salami. Thanks to Golfera’s unceasing quest for inspiration, we look forward to many new products in the future.
www.golfera.com

Helmut Walch Charketuri in Gothenburg is famous for its high-quality cured meats and speciality sausages. Among these, they produce Jambalaya, one of our first and still most popular sausage snacks.
www.walch.se

Montorsi was founded in 1880 and is now a part of Gruppo Veronesi, one of Italy’s leading charcuteries. Montorsi maintains first-class quality with complete control over the entire production process, from forage to the table. Its philosophy is traditional taste for modern consumers with high demands.
www.montorsi.it

Pedro Nieto is a family owned company in Guijuelo, Spain, and is famed for its high-quality Iberian hams, pork shoulders, Lomo dry-cured pork loins, and salami. Production is based on old traditions with meat coming from swine that are free to roam among the holm and cork oak trees, feasting on the acorns. Pedro Nieto conduct extensive research to preserve the original flavours and has been rewarded for its work by the Spanish Ministry of Agriculture.
www.pedronieto.com/en/

You can find everything about Parma ham at the homepage of the Parma consortium, their regulations, production, producers and recipes.
www.prosciuttodiparma.com/eng

Wilke has been producing German charcuterie of the highest quality for almost 70 years. From the very outset, Ridderheims has received their help with air-cured sausage snacks, salami and hams.
www.r-wilke.de

Rocinante, from La Mancha region in Spain, has produced Manchego and mixed cheeses for some 50 years. The cheeses are produced from milk coming mainly from the local Manchego sheep.
www.rocinante.es

Sanchez Alcazars produce a wide range of the highest quality Jamon Serrano and Jamon Iberico. You can learn how to slice ham off the bone at their homepage. It’s worth a try.
www.sanchezalcaraz.com

Slega began making Parma ham back in 1963 and became a member of the Parma consortium in 1967. Slega only produces Parma ham, and always has.
www.slega.it

Staffan Runius in Täby produce delicatessen products from seafood, such as lobster pâté and pâté made of pilgrim scallops, not to mention their shellfish mixes. Have a look at their recipes and tips.
www.staffanspatebageri.se

The Swedish Chilli Pepper Association is a non-profit organisation that aims to encourage the use of chilli pepper in all kinds of food. In more general terms it stands against bland and lacklustre food. You will also find tips and advice concerning the cultivation of chilli peppers.
www.chilepeppar.com

Gourmet Distribution/SD is a  wholesaler and distributor. SD is a big player in the catering industry both in good restaurants as in canteens, represending companies as Ravifruit, Nordbakels and Felchlin.
www.sd.is