Black Garlic Salami
An exciting collaboration with The Garlic Farm
Meet our Black Garlic Salami — a bold and beautifully balanced collaboration between The Garlic Farm and The Real Cure.
Made using high-welfare British pork, enriched with sweet & sticky black garlic. This salami delivers a deeply umami flavour with a satisfying and mellow warmth from both black and white pepper— think rich balsamic notes, dark caramel, and savoury depth layered through every slice.
Sliced salami, available in 55g and 200g packs.
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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.