Wild Garlic Salami
Pork & Woodland Herbs
Meet/meat our best-selling salami, a subtle, classic garlic flavour profile realised in heritage breed British pork.
Ā
The Makers' Inspiration
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.
Ā
How We Make It
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.
Ā
Tasting Notes
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.
Ā
The Judges' Verdict - Great Taste 1 Star Winner
"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."
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Wild Garlic Salami
Wild Garlic Salami
Pork & Woodland Herbs
Meet/meat our best-selling salami, a subtle, classic garlic flavour profile realised in heritage breed British pork.
Ā
The Makers' Inspiration
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.
Ā
How We Make It
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.
Ā
Tasting Notes
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.
Ā
The Judges' Verdict - Great Taste 1 Star Winner
"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."
Original: $8.61
-70%$8.61
$2.58Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Pork & Woodland Herbs
Meet/meat our best-selling salami, a subtle, classic garlic flavour profile realised in heritage breed British pork.
Ā
The Makers' Inspiration
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.
Ā
How We Make It
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.
Ā
Tasting Notes
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.
Ā
The Judges' Verdict - Great Taste 1 Star Winner
"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."
