Salami

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We have made a lot of different salami at Native Breeds, but two in particular remain close to our hearts. On the Lydney Park Estate we have great access to Fallow Deer, in season via our Game Keeper and Wild Boar. The Forest of Dean is increasingly becoming populated with the latter and the presence is not without controversy. We love to see the Boar and we love using them when they are managed  correctly and necessarily.

Both provide the ideal raw materials for our salami that are mixed with a percentage of pork and slowly ripened in our rooms.

 

Pork & Wild Boar with Caraway and Juniper

Salami

Made with 50/50 Wild Boar and Pork meat, medium cut salami, richly flavoured with caraway seed and cracked juniper. The sweetness of the caraway compliments the bitterness of the juniper. Can be thinly sliced, giving a nice clean cross section of flecked fat and dispersal of the recipe, well bound with a good length of flavour without being too gamey.

 

 

Salami Details
  • Approximately 200g units
  • 30-37mm diameter and 20-22 cm long
  • Guaranteed 30 days best before
  • Packed in 5 kg cases
  • Edible pork casing

White mould may appear on the outside. This is a natural part of salami manufacture. If a blue of green mould appears this can be wiped off with a clean cloth. It is not harmful but can taste bitter.

Pork & Venison with Indonesian Long Pepper

Salami1

Made with 50/50 pork and venison meat, the salami is a medium cut mix. The long pepper is roughly crushed into the mix giving a deeply spiced aroma and fruity flavour. The long pepper is a catkin and much milder in heat than corn pepper. It blends extremely well with the gaminess of the venison. Again, cut with the pork makes this salami a favourite even amongst non-game lovers.

 

 

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