Made by Trealy Farm in Monmouthshire, this salami uses ethical rose veal from Boccaden Farm in Cornwall. Veal is a naturally delicately flavoured and lean meat which provides a soft creaminess. It is blended with a little free range, traditional pork back fat is added to the veal so that it has enough fat content to be made into salami. The herb mixture used for this is very similar to that used in a traditional Cumberland style British pork sausage.
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.
Bocaddon Farm veal, pork, salt, dextrose, sage, thyme, spices, antioxidant : sodium nitrite
We have charcuterie subscriptions available - just head to the subscriptions area of our site to find out more.
Grab a bunch of asparagus (about 12 spears) and remove the woody ends. Boil in water for 2 mins then run under cold water. Scatter a mix of olive oil, lemon zest and crushed mint to the asparagus, wrap in pairs in 1 (or 2!) slices of veal salami and bake in a pre-heated oven (180C fan) for around 10 mins. Enjoy on it's own or even top with a poached egg!Check out more recipes
Veal originated as a by-product from dairy cows that gave birth to unwanted bulls. These young animals were typically kept in highly restricted spaces and fed liquid only to keep the meat tender and pale in colour. The ethical veal produced at Boccadon farm does away with these practices but still produces a wonderful, but slightly darker meat