Just like when making a good cheese, or fine wine we follow a unique and tested process to produce our award winning charcuterie. That’s why it tastes so good. We combine decades of learning from Europe’s finest charcuterie specialists, with our passion for taste and a commitment to only use outstanding British meat. Here we share how we make great salami.
We grind our own unique blend of high quality spices to ensure consistency of aroma which brings out the best of our high quality British meat.
We use only the best cuts of British pork and beef; 80% lean leg, trimmed of all fat and silver gristles and 20% pork back fat. High quality meat is essential for the smooth texture of an award-winning salami.
We mince our meat on mincer plates of various sizes (from 6mm to 14mm) depending on the texture required for a particular salami.
We mix it up. All the ingredients are carefully blended until they are evenly distributed and the meat has started to bind together.
At this point the meat and seasoning mix is filled into casings. We use beef middles but if you want a narrower salami you can use pork. The casings are filled with utmost care to introduce as much meat as possible, ensuring it’s tight and without air pockets.
To determine the size of our salami we loop and tie twine at the ends and down the length which also tightens and support them.
We then check the salamis for air bubbles underneath the skin and lightly pierce them to release the air.
We hang the Salami taking care to leave enough space between them for good air circulation.
Once hung, the salami is ready for maturation. There are many and various methods for achieving this, and each will give a different style of salami. Our master butcher combines his learning from Italian and German methods to create the texture and taste we’re looking for.