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Salami making and meat curing in Hampshire, in an artisan Italian style and we cure a pig ‘Nose to Tail’, one pig at a time.

Hampshire Salami is an award wining salami maker and meat curer, winning a GOLD and two BRONZE medals in the 2018 British Charcuterie Awards. 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’.

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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.