Born and bred in Brighton !
Our process begins by sourcing the best produce we can find, this means high welfare, free range, local and happy animals. Our pigs are a little over eleven miles away from our Brighton HQ, reared in open fields at the foot of the Southdowns. Farmer Richard then, at the right time, personally drives the pigs to the abattoir. He is present from the beginning to the end. Our Wagyu X products are carefully selected from our friend Andrew at Trenchmore farm plus we have a collection of weekly specials from rare-breed small holdings.
This great salami has notes of telicherry pepper and fennel running deep.