Scotched Pork Salami – red wine, garlic, black pepper, our Sausisson Sec

In the tradition of nonnas, sabias and other grandes-dames who make traditional salami we have benched the mincing machine to make this salami by hand from prime pork shoulder. This process is called scotching, nothing to do with our close neighbours, but from the Middle English schocchen “to cut”, and that’s what we do, we cut it by hand to create this beautiful salami, yes of course it takes longer but instead of removing the flavoursome inter-muscular fat we can leave it, it matures in a more aromatic and delicious way because it starts off softer. We think this is one of the best salamis we have ever made but you decide!

Sliced in a 50g pack with a 4 week fridge life

Made with 180g of fresh meat per 100g product

Contains rare-breed, free-range pork, organic red wine, salt, garlic, black pepper, potassium nitrate, sodium nitrite