Yorkshire Salami (Three Little Pigs)
Coarse, herby, delightful!
Made using meat from a rare-breed of Berkshire pigs, with added oregano, thyme, nutmeg and white pepper: the key ingredients for a French-style of salami, dry-cured in a traditional method for two months.
The end result is a Yorkshire salami that is balanced, with a rich meaty flavour and herby note.
Choose from the Three Little Pigs ‘Oregano and Thyme Salami’ or ‘Hot Fennel Salami’.
Made by John and Charlotte Clarkson of Three Little Pigs at Kiplingcotes, East Yorkshire, England.
More about this
Three Little Pigs was launched in 2009 after Charlotte and Jon Clarkson, the fifth-generation of Kiplingcotes farmers, were given two rare breed Berkshire pigs as a wedding present. At that time they were wheat and grain farmers,and the the price of grain had fallen significantly. Luckily, little did they know their gift of pigs were pregnant and it wasn’t very long before they had three little pigs. Soon after they diversified away from wheat and into Chorizo production and had a herd of 160 sows!
Berkshire pork is prized for its tenderness, juiciness and flavour, being heavily marbled. As an outlet for their prime quality pork the Clarksons soon started curing their meat, bringing out its unique flavours. They air-dry the Three Little Pig salamis for three months and use only the finest quality natural flavourings; choose from their ‘Oregano and Thyme Salami’ or ‘Hot Fennel Salami’!
Nutritional Data (typical values per 100g)
of which saturates: 10.8g
of which sugars: 0.1g
(Hot Fennel) English Free Range Pork (167g raw pork per 100 g finished product), Sea Salt, Glucose, Sugar, Fennel, Szechuan Pepper, Habanero Chilli, Preservatives: Sodium Nitrite
(Oregano and Thyme) English Free Range Pork (167g raw pork per 100 g finished product), Sea Salt, Glucose, Sugar, White Pepper, Thyme, Oregano, Nutmeg, Cinnamon, Cloves, Sodium Nitrite
Sold in 1 x 160g pack.