Making really fine charcuterie is a labour of love and an art that we think is best done the old-fashioned way. That means no chemical preservatives and no artificial colourings or flavourings. The curing and drying process combined with natural ingredients are all that perfect salami needs. As well as organic, free-range meat, we add the distinctive flavours of fennel, juniper and garlic to our venison salami. This makes a pungent-fresh-grassy-citrussy combination that's a real knock out.
*Pork (35%), *Venison (40%), *Pork Fat (20%), *Red Wine, *Salt, *Juniper Berries, *Garlic, *Black Pepper, *Brown Sugar, *Fennel. *Culture Preservative: Sodium NItrite.