All our veal for this product is sourced from Boccadon Farm in Cornwall who are pioneers in the raising of thoroughly ethical rose veal in the UK. Please see their website for an explanation of how they raise their meat and how it has nothing in common with the terrible practice of raising veal in crates which is still carried out on the Continent particularly in the Netherlands.

Veal is a naturally delicately flavoured and lean meat and we add a little free range traditional pork back fat so that it has enough fat content to be made into salami. The herb mixture we use for this is very similar to that used in a traditional Cumberand style British pork sausage.

As with all salamis, this product is ready to eat and excellent alongside other air dried salami or meats as a dinner party starter or light lunch with a salad, chutneys and other condiments, good bread – and maybe a glass of wine or beer!  It can also be used in cooking for instance in a pasta sauce or casserole.

When slicing this product yourself, use a sharp knife and slice when still chilled as it will be easier to do so at that stage. Some like salami very thinly sliced so it is wafer thin, others like thicker slices that give more texture. It is always best to eat salami at room temperature.