Our Salami and Chorizo are made by hand and then air dried in our farm butchery for up to 5 weeks. We only use the finest ingredients and ensure that only freedom food pork is used! Our standards are high and we ensure that each product is thoroughly tested before selling it.

All of our products are sold through quality farm shops, delis, farmers markets and now also online, click here. Please see here for a list of our stockists.

Spicy dry cure pork sausage seasoned with paprika, chilli and garlic.

Sold in 100g sliced packs/250g whole/1kg catering/counter. Up to 5 weeks shelf-life.

Ingredients: Free range pork, Milk powder, Salt, Water, Hot paprika, Chilli powder, Sugar, Cayenne pepper, Garlic powder, Starter culture. Preservatives: Potassium Nitrate, Sodium Nitrite. Prepared with 133g of raw pork per 100g finished product. Moisture lost during curing and maturation.Coating of pencillan nalgiovence on exterior casings.

Dry cured pork salami seasoned with black pepper and garlic.

Sold in 100g sliced packs/250g whole/1kg catering/counter. Up to 5 weeks shelf-life.

Ingredients: Free range pork, Milk powder, Salt, Black pepper, Sugar, Garlic powder, Starter Culture. Preservatives: Potassium Nitrate, Sodium Nitrite. Prepared with 134g of raw pork per 100g finished product. Moisture lost during curing and maturation.Coating of pencillan nalgiovence on exterior casings.

Dry cured pork salami spiced with chilli pepper, white wine and garlic.

Sold in 100g sliced packs/250g whole/1kg catering/counter. Up to 5 weeks shelf-life.

Ingredients: Free range pork, Milk powder, Salt, Sugar, white wine, Water, Garlic powder, Ground white pepper, Hot red chilli pepper flakes, Starter Culture. Preservatives: Potassium Nitrate, Sodium Nitrite. Prepared with 141g of pork per 100g finished product. Moisture lost during curing and maturation.Coating of pencillan nalgiovence on exterior casings.

Dry cured pork salami seasoned with red wine, fennel, pepper and garlic.

Sold in 100g sliced packs/250g whole/1kg catering/counter. Up to 5 weeks shelf-life.

Ingredients: Free range pork, Red wine, Salt, Milk powder, Water, Sugar, Fennel seeds, Ground black pepper, Garlic powder, Starter Culture. Preservatives: Potassium Nitrate, Sodium Nitrite. Prepared with 128g of raw pork per 100g finished product. Moisture lost during curing and maturation.Coating of pencillan nalgiovence on exterior casings.