J&G Italian Food Distributors is part of the C.Carnevale Group
Fresh Italian Cheese, Pasta & Specialist Meat Products.
Artisan Daily Production Using Traditional Recipes.
Carnevale has grown from a small-scale local producer of fresh mozzarella to an international-award-winning supplier of authentic mozzarella, ricotta, pasta and fresh Italian meat products.
Nowadays, mozzarella and ricotta Carnevale are instantly recognisable and are acknowledged as quality products for all needs, be it pizza, pasta, desserts or sandwiches.
We also manufacture hand-made fresh pasta as well as specialist Italian cheeses, meats and premium pork sausages; all made using traditional family recipes. Look out for the various products that have been given awards within our product range.
All our manufactured goods are produced in two state-of-the-art, BRC (British Retail Consortium) accredited since 2006, purpose-built sites in London and Bedford. We continually strive to source high calibre ingredients, working in partnership with many of our suppliers. Implementing strict quality controls to ensure that all produce meet rigorously high standards of labelling, freshness and the quality expected by our customers.
Carnevale’s manufacture of meat and cheese products are part of the Red Tractor supply chain assurance scheme which means that we are able to trace the products that we produce from British farms to your fork. The Red Tractor scheme deploys independent experts to monitor the way that our food is farmed and prepared, ensuring that good standards are upheld. They are the biggest food standards scheme in the UK, covering animal welfare, food safety, traceability and environmental protection.
In 2015 Slow Food UK became an endorser of our range of Salsicciamo sausages. Slow Food was initially founded by Carlo Petrini and a group of activists in Italy during the 1980s with the aim of defending regional traditions, good food, gastronomic pleasure and a ‘slow’ pace of life. In over two decades of history, the movement has evolved to embrace a comprehensive approach to food that recognizes the strong connections between plate, planet, people, politics and culture.