The Spaniard Salami

From £8.00

Sold by weight. Hand sliced to order, or as a whole piece for slicing at home.

Size

✓ Outdoor reared rare breed, five pigs to the acre at Eridge Park

✓ Butchered and cured in house, never bought in

✓ Cured to travel: ambient tested, sent across the UK

✓ Loved by Michelin starred kitchens and top British hotels

Description +

'The Spaniard' is part of our tour of Europe, a tribute to the original masters of charcuterie. We hand mix ground Mangalitsa pork with diced belly and jowl, plenty of smoked paprika and a generous pour of Spanish dry white wine, then dry it for three to four months.

Slice it thinly and let it come to room temperature before serving.

Sliced 75g or 150g packs, 20-day shelf life. Half stick or whole stick, 30-day shelf life.

Storage & serving +

Keep refrigerated. Once opened, for best taste consume within 5 days.

Ingredients & allergens +

Pork, salt, sugar, wine, herbs and spices. Preservatives E250 and E251.
Wheat, gluten and dairy free.
Once opened, use within 1 month.

Delivery & returns +

Air dried charcuterie is cured to keep, so it travels happily without refrigeration. Fresh cuts are sent with ice packs to hold temperature in transit. Orders placed before Wednesday at 9am are dispatched the same week, and delivery is within 24 hours of shipping.

Because this is fresh food we cannot accept returns for change of mind. If anything arrives damaged or not as it should be, get in touch and we will put it right.

From the counter