Pasta Ready Meals from Pagani

Posted on Sep 21, 2012

Pasta Ready Meals from PAGANI

Following a concerted search we are delighted to welcome Pagani Pasta Ready meals into our selection of foods from the Mediterranean.


From the days 80 years ago (a bygone era when ‘Mama’ made the pasta and fillings using original recipes and ingredients) to today’s modern 60,000 sq. m facility the Pagani family have been proudly at the helm.

The original recipes are still used today but with new modern techniques, the legacy of Mama’s pasta meals are transported to 90% of the countries in the EEC. Today we welcome them into the UK market.

The Pagani range includes a selection of filled pasta meals in a variety of interesting shapes including: – Tortellini,

  • Ravioli,
  • Ravioli Mezzaluna
  • Ravioletti with a Prosciutto Crudo filling
  • Tortellini with a 3 cheese filling
  • Tortelloni with Ricotta and Spinach
The Food Resource Pasta Ready Meals Tortellini ham filling
The Food Resource Pasta Ready Meals Tortellini cheese filling
The Food Resource Pasta Ready Meals Half Moon Ravioli ham filling
The Food Resource Pasta Ready Meals Ravioletti ham filling
The Food Resource Pasta Ready Meals Ravioli big size ham filling

Enjoy these pasta ready meals cooked on their own as a quick snack or add them to part of a larger meal with your favourite sauce, or sprinkled with olive oil and Parmigiano-Reggiano.

In three convenient pack sizes 250g, 500g and 1kg packs – ideal for retail and food service.  Larger pack sizes are available on request.

A great ambient product, with a 12 month shelf life.

For further information contact Mike Skelton on 07730 748511 or Contact Us Here


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UK Govt aims to reduce salt intake in our diet by 2012

Posted on Sep 2, 2011

The Food Resource launches a range of healthy cured meats, lower in salt and fat, at the Speciality and Fine Food Fair, London (4-6 Sep 2011) in support of UK Government’s and health officials’ recommendations that we should cut down on our salt and fat intake.

Launching a range of reduced sodium prosciutto and salami.

Mandy Collins, The Food Resource said “we all want to enjoy our favourite foods and this range of cured meats offers consumers, the much loved taste of the Mediterranean, with far less salt and fat.”

As today’s press has announced the Government are committed to reducing the amount of salt in our diet by 2012 and The Food Resource are leading the way with a new range of cured meats targeted at helping with this.

The maximum recommendation of salt intake per day for an adult is 6g and if we are to achieve this figure then companies need to source and offer foods which have been produced with salt content considered.

Contact: Mandy Collins, The Food Resource

For further information please contact Mandy Collins on 07715 104936, 01444 220044 or by email


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Spanish Healthy Cured Sausage

Posted on Aug 23, 2011

Healthy Cured Sausage – New to the UK Market

These sausages are produced by a family firm in Spain run by the fourth generation. Operating from a brand new factory with IFS and BRC certifications, using traditional methods, they have launched a product that will appeal to the health conscious, producing cured sausages are lighter in fat with less calories. This enables Chorizo to be offered to those concerned with healthier eating and/or dietary requirements.



  • No preservatives – only natural ingredients, free from preservatives
  • No colorants – no additional colourings used
  • Gluten free – suitable for coeliacs
  • Made using olive oil – a healthy alternative
  • Allergens free – free from the most common allergens



Pork Chorizo 170g

Pork fuet 170g

Turkey Chorizo Sausage 200g

Turkey Fuet Extra 200g

Shelf life: 150 days

Serving Suggestion

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Italian Prosciutto with reduced sodium

Posted on Aug 23, 2011

New to the UK Market

Specialising in top quality Prosciutto, this Italian family business are pleased to announce their healthy prosciutto with reduced sodium (EU patented). Recently launched across Italy as a favoured healthier prosciutto by a large supermarket chain and many other smaller retail outlets, some with private label, this prosciutto is proving popular and tasty.

Their latest innovation is a prosciutto with a reduced quantity of sodium enriched with Potassium. Using the same high quality raw material as their Prosciutto range, they are now producing a prosciutto with around 30% less sodium than the average Italian Ham.

It is known that a low sodium diet is necessary to prevent cardiovascular diseases, protect health, control blood pressure and protect the kidneys. Whilst potassium is considered necessary to support muscle growth, it activates enzymes to produce energy our body needs to correctly utilise proteins. The taste is mild and delicate.

As prosciutto specialists, selecting the raw material with care, they use a restricted number of farms where they control genetic and food. Animal welfare is of utmost importance. Their prosciutto is considered to be the sweetest and most fragrant in the entire prosciutto production (Consortium’s data).

They are the biggest exporters of Parma prosciutto in the US and Japan and are now looking to export to the UK market. ISO, BRC and IFS certifications.



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Fresh Chilled Grated Horseradish

Posted on Aug 23, 2011

New to the UK – Chilled, grated horseradish

Grown in the green heart of Austria, with each root having been unearthed and replanted several times by hand, to free the main root of unnecessary secondary sprouts giving this horseradish its unique freshness and quality.


After a laborious cleaning process the sticks are grated using an innovative procedure and packed ready to make the journey to the shop and countless kitchens and restaurants.

Its unique spicy flavour is best enjoyed when freshly grated. Can be used to add flavour to meats, fish, vegetables, casseroles, soups and salads – adding an extra spice to your meal. Since the Middle Ages, horseradish was considered as a “healing miracle cure” – credited with strengthening the body’s defences.


The healing ingredients of horseradish:

Vitamins C, B1, B2, B6

Minerals:  calcium, potassium, phosphorus, magnesium and iron

Antibiotic substances: allicin and sinigrin

Essential oils

Horseradish offers excellent Vitamin C benefits and offers protection against colds, mixed with honey relieves sore throats and aids metabolism and digestion. It also contains phyto-nutrients which gives it the spicy taste and offers cancer fighting benefits. Horseradish can be used as a poultice to aid minor muscle aches, rheumatism, gout, insect bites, sciatica and other neuralgia.

The “healthy spice”

Shelf life:  6 months

Once opened keeps for 3- weeks in fridge


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Black Italian Truffle Powder

Posted on Aug 23, 2011

Luxury in a Recession,

Millionaire’s Mushrooms at an affordable price

‘The New Gastronomic Product of the Year’,
with the unique authentic taste of Italian Black Truffles

Please ring or email for trade enquiries

Luxury in a recession. Black truffle powder in an easy to dispense pack. A modern and practical way to flavour your food. Sprinkle and mix the truffle powder on hot food, eggs, pasta, rice, potatoes meat or toasted bread. One puff is enough! Italian Black Truffle Powder is freeze-dried, ground ‘Tuber Aestivum’ Black Truffles.

A truffle is the fruiting body of an underground mushroom; spore dispersal is accomplished through fungivores animals that eat fungi. Almost all truffles are ectomycorrhizal and are therefore usually found in close association with trees.

There are hundreds of species of truffles that are big, but the fruiting body of some (mostly in the genus ‘Tuber’) are highly prized as a food. The 18th-century French gastronome Brillat-Savarin called these truffles “the diamond of the kitchen”. Edible truffles are held in high esteem in French, Spanish, northern Italian and Greek cooking, as well as in international Cuisine.


The origin of the word truffle appears to be the Latin term tuber, meaning “swelling” or “lump”, which became tufer- and gave rise to the various European terms: French truffe, Spanish trufa, German Trüffel, Dutch truffel and Croatian tartuf. In Portugese, the words trufa and túbera are synonyms, the latter closer to the Latin term. The German word Kartoffel(“potato”) is derived from the Italian tartufo (truffle) because of superficial similarities.


The mycelia of truffles form symbiotic relationships with the roots of several tree species including beech, poplar, oak, birch, hornbeam, hazel, and pine. They prefer argillaceous or calcareous soils which are well drained and neutral or alkaline. Truffles fruit throughout the year, depending on the species and can be found buried between the leaf litter and the soil.

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