Shropshire Salumi is a small company based north of Shrewsbury making handmade small batch charcuterie the traditional way. Founder Will Macken takes a pride in the quality of their ingedients, their methods and 'nose to tail' ethos. Only locally reared traditional breeds are used (Gloucester Old Spot, Oxford Sandy and Black), and Will is very keen that welfafe standards are high in the farms he deals with.
About the Classic Salami, he says "it uses simply outdoor reared Gloucester Old Spot with black pepper, garlic and red wine; it should showcase the quality and sweetness of the shoulder and belly pork used."
Salami should be stored in a cool ambient temperature (10-14 degrees) or, failing that, in a Tupperware box in the fridge.
Typical weight 175g
Pictures of Will Macken by @theartisanstoryteller