Made by the fifth generation Clarkson Family in Kiplingcotes Farm, Yorkshire, this chorizo is made with free range, native breed pigs. The hero addition is the La Vera smoked pimentón - traditional Spanish paprika made by grinding mature peppers dried with Oakwood, which imparts the smokey red appearance, taste and aroma.
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. They pay extra attention to the trimming of the pork to ensure the texture is just right, and a bit less chewy than some European salamis.
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 an environment that handles the following allergens:
English free range pork, sea salt, La Vera smoked pimentón, garlic, fennel, glucose, sugar, black papper, preservatives : Sodium Nitrite, E250 Sodium Nitrate
We have charcuterie subscriptions available - just head to the subscriptions area of our site to find out more.
Briefly fry some cubed chorizo in a pan with a knob of butter, then add some freshly boiled rice, peas and leftover shredded chicken. Pour over a splash of sherry vinegar, plenty of parsley and some spring onions for a cheat's paellaCheck 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