Wild Venison Sausisson Sec – hand made

This was the first recipe I created for a salami but more accurate to say borrowed, from the French tradition. Because what could be more classically French than organic red wine, fresh garlic and black pepper; ground just enough to leave some whole corns in the mix.

An individual small salami for slicing by hand, enjoy as part of a charcuterie board or take turns cutting chunks to share over relaxed drinks

Slice thin, diagonally, for a cheffy look on your charcuterie board

Local culled wild venison, organic red wine, fresh garlic, and black pepper, the occasional whole peppercorn adding a pop of heat

At least 60g

Made with 10% rare-breed free-range pork back fat for richness and “longeur” – fat makes flavour last longer

Made with 180g of meat per 100g product. About 10% fat

Ingredients: Wild venison, free-range rare-breed pork fat, organic red wine, salt, garlic, black pepper, potassium nitrate, sodium nitrite

The flavour and looks of this salami contrast nicely with our Italian inspired Pork Salami with Fennel Orange and Garlic and with our black chorizo, the Sabadiego, inspired by Northern Spain

You can buy this salami at some local stockist, for example Grate in Jesmond, Newcastle, owned by the wonderful Moz the Cheesemonger to the stars

or visit us at Edinburgh Farmers Market every Saturday (bar 2)