Sloe and Garlic Wild Venison Salami - sliced
Made with fresh garlic, British sloes and a good glug of red wine.
Made using wild British venison, sloe berries, fresh garlic and a good glug of red wine, this unique salami is smoked over oak for 36 hours. The perfect addition to a cheese and charcuterie sharing board.
Have questions?
Get in touch with us at any time.
Frequently Asked Questions
-
Salami is a family of cured sausages, made from coarse and boldly seasoned ingredients that are mixed, piped into a casing, then fermented and air dried.
-
It is the same salami, simply sliced for you. A whole salami keeps longer once you get it home and lets you cut it as thick or thin as you like. Sliced is ready to serve straight from the pack, which suits a board you are putting together quickly.
-
Let it come up to room temperature for twenty minutes before serving so the fat softens and the flavour comes forward. Lay the slices loosely rather than flat, so they are easy to pick up.