Sloe & Garlic Wild Venison Salami
A delicious British salami made with British sloes, garlic and Wild venison, married together with a glug of red wine
Made with wild British venison, British sloes, fresh garlic and red wine, this distinctive venison salami is packed with rich, gamey flavour.
Slowly smoked over oak for three days, our Sloe & Garlic Wild Venison Salami combines the depth of wild venison with fruity sloe berries, aromatic garlic and a generous glug of red wine. The result is a deliciously rich and smoky British cured meat with a flavour all of its own.
Perfect sliced onto a British charcuterie board, paired with artisan cheese, or served as part of a grazing platter, picnic or antipasti selection.
Made in Dorset, this wild venison salami is an ideal choice for anyone looking to buy British charcuterie online, discover artisan British salami and cured meats, or create an impressive cheese and charcuterie sharing board at home.
Whole salami approximately 110g
Our Wild Venison Salami’s are made with High Welfare Pork Fat.
Similar to: Cacciatore (Italian).
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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.