Savoury and spicy wild venison salami elevated by a hint of pomegranate.

The Makers' Inspiration Directly inspired by the delicious dip of the same name, deconstructed and reimagined as a fermented salami. It works because it stands up to rich, gamey venison, and vice versa.

How We Make It Wild venison, sourced locally, is trimmed in a nose to tail process. A little pork fat is added for texture, then we add local English red wine, herbs and spices. Fermented, then matured for several weeks until the flavours are melded and the texture has firmed.

Tasting Notes Deep, rich and complicated. There is spice, there is fruit, there is fragrance. Wine or beer pair as for chorizo, so rich wines and clean, light beers like blondes or lagers. Storage Ambient and shelf-stable. Refrigeration only needed once opened. Freezable when necessary. About Us In a small factory dedicated to the crafting of British cured meat, our artisans hand make the finest, award-winning charcuterie in small batches, combining heritage breed meat with local wine for a taste of where we are.