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.