Norton Barton Farm, based just outside Bude in Cornwall, use their own pork and beef in this well balanced salami. Developed to a unique recipe, the meat is combined with seaweed gathered off the coast of St. Ives and locally produced North Coast Cider. This is a hand crafted gem best enjoyed with a dry cider.
Average weight: 60g
Our charcuterie is available for next day delivery and sent via courier direct from our producers. Unlike fresh meat, our charcuterie is shipped at ambient temperature as all the meat is cured. Your box will be with you within 24hrs of packing.
We recommend storing your charcuterie in your fridge at home, but allowing it to come up to room temperature before consumption.
This salami contains the following allergens:
Cornish Lop pork, Cornish beef, Cornish Spaghetti seaweed, North Coast cider (contains sulphites), spices, salt, preservatives : E250 Sodium Nitrate
We have charcuterie subscriptions available - just head to the subscriptions area of our site to find out more.
Wrap 1 tsp of ricotta in each slice of Cornish Seaweed & Cider salami (up to you how many!). Mix 2 cloves of finely chopped garlic, a tbsp of chopped thyme and 5 halved cherry tomatoes with a tbsp of olive oil and pinch of salt. Lightly toast 2 slices of toast, cover with this mix and top with your salami & ricotta rolls.Check out more recipes
Cured meats can be split into two categories. Whole muscle meats are made with the whole muscle of an animal (picture a Serrano ham) and are typically air dried or smoked. Encased meats (like your classic salami) use chopped or ground meat which is typically fermented and 'encased' to hold everything together