Shropshire Salumi is a small company based north of Shrewsbury making handmade small batch charcuterie the traditional way. 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.
Classic Salami. Simply outdoor reared Gloucester Old Spot with black pepper, garlic and red wine. It showcases the quality and sweetness of the shoulder and belly pork used.
The Fennel Salami has more than a hint of freshly roasted and ground fennel to provide a subtle sweetness - balanced with a little black pepper, garlic and red wine.
Rosemary & Garlic Salami. Made with white wine for a fresh, light taste - and not too overpowering on the rosemary.
The Chorizo is packed with warming flavours: smoked paprika, cayenne, chilli, garlic, fennel and of course red wine from the Somantano region of Spain.
Hunters' Salami features coriander seed, fennel, black pepper, garlic, red wine and a little chilli at the finish.
Charcuterie should be stored in a cool ambient temperature (10-14 degrees) or, failing that, in a Tupperware box in the fridge.
Pictures of Will Macken by @theartisanstoryteller