Cumberland Salami

In times gone by, before refrigeration, Cumberland sausages would have been eaten fresh when first made then allowed to air dry in a similar way to salami to eat over the lean winter months. Our salami originates from the Cumberland sausage recipe which the Woodall family has used for 8 generations. The sausage is then cured for 6 weeks to create a ready to eat product with a unique, deep, rich flavour. A completely different taste experience to continental salamis and chorizos.
All pork used by Woodall's is selectively sourced and butchered using only British Outdoor Bred pigs.
 
Awards: Pig & Poultry Marketing Awards 2014

Available in: 70g & 250g sliced packs or whole pieces (minimum 1kg)
Ingredients: Pork, Salt, Dextrose, Sage, Ground Spices, Preservative: Sodium Nitrite; Antioxidant: Ascorbic Acid. Produced using 139g raw pork per 100g of finished product.

Nutrition typical  values (per 100g)
Energy: 1651kJ / 398kcal
Fat: 33.4g
     of which are saturates : 10.4g
Carbohydrates: <0.5g
     of which are sugar: <0.5g
Fibre: 0.7g
Protein: 23.8g
Salt: 4.3g