Made by the fifth generation Clarkson Family in Kiplingcotes Farm, Yorkshire, this salami is made with free range, native breed pigs. They pay extra attention to the trimming of the pork to ensure the texture is just right, and delicately flavour with fennel, szechuan pepper and habanero chilli. With just the right level of chilli to enhance and complement the fennel, this will satisfy those that love a bit of zing.
Three Little Pigs believe that happier pigs create tastier meat - that's why they treat their pigs with love and care, and stick to high welfare standards. The piggies (primarily Berkshire), are free to range and drink mineral water from their well.
Average weight: 160g
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 is produced in an environment handling the following allergens:
English Free Range pork, sea salt, glucose, sugar, fennel, szechuan pepper, habanero chilli, preservatives : E250 Sodium Nitrate, sodium nitrite
We have charcuterie subscriptions available - just head to the subscriptions area of our site to find out more.
Get some linguine or spagehetti on the boil, then in a frying pan soften some onions in butter. Add 1/2 tub of cream cheese, a good glug of white vinegar, some chopped up tarragon, halved cherry tomatoes and a bit of the pasta water. Season generously and add the pasta to the pan when cooked, with some roughly chopped fennel salami and halved cherry tomatoesCheck 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