Cumberland Salami

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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 Cumberland 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.

Awards: Pig & Poultry Marketing Awards 2014 – Winner

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 131g 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.




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