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Tips & Tricks

Enjoying our meats

  • Our salami is sold unsliced, in whole pieces, to ensure the quality & flavour of our products remains high for longer than pre-sliced meats.

    All of our salami can be easily sliced with a sharp knife.

  • Unlike the majority. of commercially produced salami we use natural casings - beef runners & hog middles - for our salami. Whether you eat the skin or not is entirely up to you! Some of us do, & some don't.

  • Our meats are ready to eat & don’t require cooking, however they make a great addition to many savoury dishes.

  • How do we enjoy them? Simply sliced alongside olives, cheese, crusty bread, a decent bottle of wine & excellent company!

  • We love nothing more than putting together a platter of cured meats to enjoy with pals & here are our top tips!

    • Use anything you have to hand (or can borrow!) as your 'canvas'. Our favourite surface for platters is wood but you can use anything.

    • Aim for roughly 50g per person as a snack & 100g per person for a more substantial meal.

    • Variety is key! Choose meats of different sizes, shapes, textures, colours & flavours.

    • Build height! Be creative - don't just slap down the meats flat on your platter. Height gives depth & looks professional.

    • Serve with your other favourite nibbles! In our case it's usually olives & cornichons, a pickle or chutney & bread or crackers. If we're feeling particularly decadent we'll also have cheese too!

Caring for our meats

  • Our salami has a 9 month shelf life from the date we pack them & once opened they’re best enjoyed within 2-3 weeks.

  • Our meats are ‘ambient stable’ which means they don‘t need to be refrigerated but they should be kept somewhere dark, cool & out of direct sunlight.

    Once we’ve opened them we tend to keep them in an airtight container, tightly wrapped in clingfilm & (despite the fact they don’t need to be!) in the fridge.

  • Our salamis are mould ripened (in a similar way to Brie) so you should expect a dusting of white mould (AKA penicilium nalgeovense!) on the outside. Due to the handmade nature of our products this won’t be consistent across all batches and some won’t have any at all!

  • Vacuum bags should appear tight around the meat. From time to time these can fail allowing oxygen into the packaging. This allows the mould to continue to grow & affects the shelf-life.

    Please get in touch if you have any issues or concerns with your purchase.

  • If you can't find the answer to your question on our website, pop over to our contact page for ways to get in touch.

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