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 thyme, oregano, nutmeg and cinnamon. This is a classic salami with some well-balanced flavours to complement the pork - a great fridge staple.
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, white pepper, thyme, oregano, nutmeg, cinnamon, cloves, preservatives : Sodium Nitrite, E250 Sodium Nitrate
We have charcuterie subscriptions available - just head to the subscriptions area of our site to find out more.
On a baking tray, lay out a sheet of ready-rolled puff pastry, and rub over a paste of tomato puree, olive oil and balsamic vinegar. Add some mozarella slices, fresh basil leaves, and cubes of salami. Oven cook for 25mins at 180oCCheck 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