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Meet/meat our best-selling salami, a subtle, classic garlic flavour profile realised in heritage breed British pork.
Salami 6.0 at Bray Cured, developed in our second year to fill a craving for a classic salami focused on the pork. For a twist, we used the wild garlic growing around the workshop. The sixth to arrive is now our best-selling salami.
We start with whole heritage breed pork, no corner cutting and buying up pre-butchered meat. We judge the perfect meat to fat ratio to create a salami which will melt in the mouth, combining the pork with local wine, herbs, spices and a slow-fermenting starter culture. Around eight weeks later, and always by feel rather than on schedule, it's ready.
Burgundy slices, with visible wild garlic leaves and black pepper, which melt in the mouth. Rich, yet cleanly flavoured, it's a people pleaser which works well in any context.
"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."
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