Our classic Salami Stick is made to an Italian recipe with home reared Cornish Lop pork. The meat is enhanced with carefully sourced herbs and spices before being gently smoked over beech chippings. The sausages are then left to mature for 10 days to 8 weeks, depending on size.
Vacuum packaged for freshness, these sticks make a perfect rustic edition to any picnic basket, hamper or charcuterie board. They also look fantastic hanging up in the kitchen.
Our salami sticks can be stored in a cool, dry place and have a shelf life of five weeks.