Port & Nutmeg Wild Venison Salami
Oak Smoked Port & Nutmeg Wild Venison Salami
Limited edition – grab it while you can. Once it’s gone, it’s gone! Our Port & Nutmeg Wild Venison Salami is made with rich port, nutmeg and star anise, then cold smoked over oak for 36 hours. A seasonal sensation and the perfect companion to your favourite cheeses and charcuterie.
Whole salami approximately 110g
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Frequently Asked Questions
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Salami is the name for a family of cured sausages, made from coarse and boldly seasoned ingredients that have been mixed together and piped into a sausage casing, then fermented and air dried. Drying time depends on many factors, including the ingredients and the size of the salami.
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The word salami has been around for centuries and is derived from the singular Italian word salume, which refers to all types of salted meat.
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Salamis are often made from pork, but we also make a range of wild venison salamis to complement our award winning free range pork salamis.
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Take it out of the fridge around twenty minutes before serving and slice it thinly. The flavour opens up considerably at room temperature. It works on a sharing board with cheese and pickles, and equally well chopped through pasta or scattered over a pizza.