Mould-ripened pork saucisson sec inspired by those from southwest France. Seasoned with black pepper, nutmeg and garlic, they boast a full, broth-like flavour and succulent texture.
The Tamworth pigs are reared to 10 months of age, fed on cover crops and herbal leys as part of the farm’s low input soil fertility management system producing heritage grain. Finished on entirely home-grown ration, the pigs reach a weight of approximately 120kg, which is ideal for making charcuterie and provides the ample back fat required to make veal salami. Westcombe then use their experience in maturing cheese to inform their process for mould ripening their charcuterie, allowing the microbial terroir of Westcombe to impart a unique flora and character to the salume. All the salami are fully cured, ready to eat and are happy to be kept at ambient temperatures.