Snacking Salami Stocking Filler
A trio of snacking salami's beautifully presented in a Christmas Letterbox, the perfect stocking filler.
All products will arrive with a minimum shelf life of Best Before End January 2027.
Looking for a Christmas gift for a foodie, a delicious stocking filler, or something a little different to send through the post? Our festive Snacking Salami Letterbox Gift is packed with three of The Real Cure’s protein-rich snacking favourites, all neatly packaged in a slimline Christmas letterbox box.
Inside you’ll find three packs of artisan British snacking salami:
Wild Venison Beer Sticks – smoky, savoury and made using wild British venison.
Beef Snacking Salami – a rich and satisfying high-protein snack made with British beef.
Christmas Snacking Salami – all the taste of Christmas. A high-welfare pork salami with hints of sage & cranberry.
Made for snacking straight from the pack, these cured meat snacks are brilliant with a cold beer, packed into a Christmas walk or simply kept on hand for those between-meal moments. With three different flavours to discover, it’s a great introduction to our award-winning British charcuterie.
The slimline festive packaging makes this an easy Christmas letterbox gift for foodies, while the individually packed salamis make it perfect for splitting between stockings. It’s a particularly good choice if you’re searching for Christmas gifts for men, food gifts for Dad, gifts for meat lovers, Secret Santa presents or stocking fillers that are genuinely useful – and delicious.
Send it as a Christmas gift
Sending directly to someone special? Simply add a gift note at checkout and we’ll handwrite your personalised message onto the Christmas postcard included inside the box.
A proper British charcuterie Christmas gift, made for snacking, sharing and enjoying throughout the festive season.
Have questions?
Get in touch with us at any time.
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.