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Salami making, meat curing and charcuterie workshops in Hampshire, in an Italian style, curing ‘Nose to Tail’ one pig at a time.
Hampshire Salami is an award wining salami maker and meat curer, winning a GOLD, SILVER and BRONZE medals in the 2018 and 2019 British Charcuterie Awards, in addition to 2 GOLDS and 4 SILVER medals in the 2019 Hampshire Charcuterie Awards 2019. Our ‘Salami School’ workshop programme teaches meat curing and salami making to novices, enthusiasts, butchers, chefs and other food professionals. We work with Hampshire farmers and smallholders to produce the finest product, adding value. We sell at farmers markets, and through selected stockists, farm shops and delis. We are Hampshire’s leading meat curing business, curing everything except the OINK!’.
Curing Hampshire, ‘One Pig at a Time’.
We make Salumi, the Italian collective for cured meat products including pork (mostly), beef, lamb, goat and game. Salumi products include whole cured muscle products like the famous Prosciutto Crudo from Parma, which we call Parma Ham, and Pancetta, to name two. Salumi includes fermented sausage made from ground meat and spices, which are then encased in a natural skin or casing and aged which we call salami, as well as cooked products such as the famous Mortadella from Bologna.