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Meet/meat our best-selling salami in it's unsliced format. A classic salami for you to sliced at table, or cook into gourmet charcuterie goodness.
Salami 6.0 at Bray Cured was developed in our second year to satisfy a craving for a classic pork-focused salami. For a unique twist, we incorporated wild garlic growing around our workshop. The sixth addition to our lineup has since become our best-selling salami.
We begin with whole heritage breed pork, avoiding any shortcuts that use pre-butchered meat. We meticulously determine the perfect meat-to-fat ratio to create a salami that melts in the mouth. The pork is combined with local wine, herbs, spices, and a slow-fermenting starter culture. After approximately eight weeks, and judged by feel rather than a strict schedule, the salami is ready.
Our salami features burgundy slices studded with visible wild garlic leaves and black pepper, offering a melt-in-the-mouth experience. Rich yet cleanly flavored, it's a crowd-pleaser that works well in any setting.
"There is a good distribution of black pepper and subtle wild garlic with some vinous overtones. The peppercorns linger well in the mouth. A well-made salami."
In some ways the hardest to pair, because it goes with everything. Rebellion's Blonde, Roasted Nuts and Black all create very different, very enjoyable pairs with it.
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