House Salami

The purest representation of the wonderful pork that we use for all our products – ex-breeding sows which have lived longer lives and have spent their whole lives outdoors – spiked with fiery Tellicherry black peppercorns. These peppercorns have a wonderfully robust, full flavour but also a pronounced fruitiness. We believe the delicious pork flavour from our sows is perfectly complimented by the intense yet fruity flavour profile of the Tellicherry pepper. These salamis are made by coarsely grinding carefully selected and trimmed cuts before mixing and then casing. These wide-gauge salamis are then fermented for about 18 hours and then straight into ageing for 3-4 months until we deem them perfect and ready for harvest.