A Bold New Collab Between The Real Cure & The Garlic Farm
Introducing Black Garlic Salami
We’re thrilled to unveil the latest creation from The Real Cure - a brand-new salami inspired by the rich umami depth of black garlic, developed in collaboration with the legendary growers and creators of all things ‘garlic’ The Garlic Farm. This is British charcuterie with a twist: heritage craft meets dark, sweet, flavour-packed garlic in a partnership that takes cured meat to another level.
A Taste of Two Great British Makers
For over a decade, The Real Cure has been at the forefront of the British charcuterie movement. Based at Hartgrove Farm in Dorset, this artisan producer champions traditional curing, fermenting, smoking and air-drying techniques using sustainably-sourced British meats. From wild venison to high welfare pork, every product is handmade in small batches to deliver depth, complexity and real flavour - a true celebration of British terroir and timeless craft.
Meanwhile, The Garlic Farm on the Isle of Wight has been growing and innovating with garlic for over 50 years, turning this humble bulb into everything from sauces and chutneys to its celebrated black garlic. Located on Mersley Farm, the family-run business brings passion and expertise to every harvest, with its produce beloved by chefs and home cooks alike.
Black garlic itself is a unique ingredient: white garlic that has been gently heat-aged over weeks to transform it into soft, dark cloves with sweet, syrupy notes and deep umami richness.
What Makes Black Garlic Salami So Special?
This collaboration marries the artisanal curing mastery of The Real Cure with the uniquely complex flavours of The Garlic Farm’s black garlic. The result? A salami that’s:
Richly umami with hints of molasses, balsamic and dark caramel
Soft and succulent with a subtle sweetness that balances the savoury notes
Layered and complex, inviting you to savour every bite
Perfectly suited to charcuterie boards, sandwiches or as a star ingredient in cooked dishes, this Black Garlic Salami brings a new dimension to British cured meats.
Tasting Notes & Pairings
On the palate, expect deep savoury flavours with rounded sweetness and gentle acidity - a profile that plays beautifully with:
Pair it with:
Soft cheeses like Taleggio or Brie
Marinated olives and pickled vegetables
Rustic sourdough or seeded crackers
Drink Pairings:
A bold red like a Barbera or Grenache to match the umami depth
A crisp, mineral-driven white like Sauvignon Blanc to cut through richness
A dark, malty ale or porter for those cosy, late-night sharing boards
