Pink Peppercorn & Purbeck Cider Salami: A Celebration of Dorset Craft and Orchard Heritage

Two Timeless traditions

At The Real Cure, we’ve always believed that the best flavours come from collaboration — from joining forces with other passionate local producers who share our love for the land, the craft, and the taste of home. Our Pink Peppercorn and Purbeck Cider Salami is a perfect example: a union of two timeless Dorset traditions — cider making and meat curing — brought together in one beautifully balanced bite.

purbeck cider

Tucked away in the rolling hills of the Isle of Purbeck, the Purbeck Cider Company was founded in 2006 by Dorset farmer Joe Weld. What began as a small family project to make the most of their homegrown apples has grown into an award-winning producer known for honest, handcrafted ciders made using 100% fresh pressed British apple juice. Their orchards are rooted in Purbeck’s ancient soils and alive with life — bees, butterflies, and songbirds thriving amongst rows of traditional apple trees.

Purbeck’s approach mirrors our own: time-honoured techniques, local ingredients, and an unwavering respect for the natural rhythm of the countryside. It felt only right that we should work together to capture the spirit of Dorset in something delicious.

why orchards matter

Orchards are more than just places that grow fruit — they are living ecosystems. Across the UK, traditional orchards are recognised as priority habitats for biodiversity, supporting over 1,800 species of wildlife, from pollinators to barn owls. Old apple trees provide vital nesting and feeding grounds, and the meadow grasses beneath teem with wildflowers and insects.

Britain has a long love affair with the apple. There are over 2,500 known varieties grown here — more than any other country in the world. From the sharp tang of a russet to the sweetness of a Cox, each has its own character, and many are unique to specific regions or even single villages. Dorset’s apple heritage runs deep, with varieties like Golden Ball, Slack-ma-Girdle, and Tom Putt once thriving in local orchards and still used by small producers today.

CRAFTing SALAMI

To make our Pink Peppercorn and Purbeck Cider Salami, we start with high-welfare British pork, carefully blended with cracked pink peppercorns for a gentle warmth and subtle floral spice. The real magic, though, comes from the addition of Purbeck Cider — its crisp, fruity notes cutting through the richness of the meat to create a perfectly balanced flavour.

Slowly cured and air-dried in Dorset, the result is a salami that’s aromatic, complex and unmistakably local — a taste that celebrates the county’s pastoral landscape and the craftspeople who keep its traditions alive.

a salami that tastes of dorset

This salami isn’t just food — it’s a story of place. It’s the hum of bees in an orchard, the scent of apple blossom on a spring breeze, the quiet patience of time-honoured methods. It’s a reminder that when producers come together with care and creativity, something truly special happens.