A rustic, coarse-ground, farmhouse-style salami based on a classic French saucisson recipe.
Made with heritage pork, flavoured with simple ingredients: pepper, garlic and red wine.
We want our house salami to transport you to past holidays on the Riviera in the sun and think it a great addition to a charcuterie platter or simple enough to eat by itself.
Type: Mid-diameter salami, fermented for 24 hours
Hang time: 6-7 weeks
Format: 150g whole salami
Serving size: 50g for nibbles with a cold drink
Awards: Charcuterie Board Top Ten (2021)