Two of our favourites from Trealy Farm, locally produced free range charcuterie. Their salamis are full of natural sweetness intensified with a variety of herbs and spices. Extremely versatile cooking sausages that can be diced, sliced and crumbled before using in recipes, on pizzas, in soups or stews.
Bite-size cooking chorizo with piquant smoked paprika. Try frying whole until golden brown with some sliced onion, then add a dash of cider for a simple and authentic tapas dish.
Fennel salami works really well with citrus flavours and fennel bulb, in salads with endive or even marinated and threaded onto rosemary skewers for the barbecue.
"The best artisan charcuterie in the UK" Hugh Fearnley-Whittingstall
I love to bake white fish in the oven with these mini sausages, olive oil and tomatoes
Keep refrigerated below 5 degree centigrade. Cook thoroughly before eating
Once open use within 3 weeks and before Use By Date
Semi Dried Chorizo Cooking Sausages: Pork, Salt, Spices, Antioxidant: Sodium ascorbate, Preservative: Sodium nitrite. Made with 110g meat per 100g finished product.
Semi Dried Fennel Cooking Sausages: Pork, Salt, Herbs ( 0.76% Fennel), Antioxidant: Sodium ascorbate, Preservative: Sodium nitrite. Made with 110g meat per 100g finished product.
Boudin Noir (Black Pudding): Pork Blood, Pork Fat, Gluten-Free sausage mix (Cornflour, Salt, Leek, Rapeseed oil, Spices, Yeast Extract, Flavouring), Sugar, Spices, Salt. Filled into a non-edible casing. Minimum net weight 250g.