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Venison Salami, Garlic & Sloe (110g)
Made using wild Dorset venison, foraged sloes, fresh garlic and a good glug of red wine. Smoked over oak chips for 3 days.
We use ours to add flavour to casseroles and stews, or as part of a charcuterie sharing board with olives, cornichons, sundried tomato, manchego cheese and our own coppa ham.
All of our charcuterie comes from our friends at The Real Cure at Hartgrove Farm, near Shaftesbury in Dorset. The Real Cure use locally sourced, free range heritage breed pork and wild Dorset deer and have received multiple awards from Taste of the West, Great Taste Awards and the British Charcuterie Awards.
The Real Cure use traditional curing, smoking and air-drying processes to create a wonderful range of salamis and air-dried ham.
The Real Cure is the creation of our friend James Smart who lives at Hartgrove Farm, near Shaftesbury in Dorset.
James’s range of award-winning charcuterie and cured meats uses local, free range native breed pigs and wild, sustainably reared venison from Dorset.
All of The Real Cures’s salamis, chorizo and air dried hams are made using traditional artisan processes of smoking, curing and air drying.
We founded the Dorset Meat Company to provide you with the finest grass-fed, outdoor-reared meat, produced sustainably and in harmony with nature. We care about traditional British farming which is why we work with 20 small, family-run farms based in Dorset and Wiltshire that produce really wholesome, natural meat. We believe strongly that small-scale farming is better for the farmer, the animal, the local ecology, and for you, producing exceptionally tasting, ethically reared meat that you can trust completely.
At the Dorset Meat Company, we work with 20 small, family-run farms in Dorset and Wiltshire that all work to produce ethically reared, nutritious meat, in a natural growing environment, in harmony with nature. Animals that have been allowed to grow at a natural pace and have not been rushed.
100% Grass Fed
Our ruminant animals enjoy a diet of 100%, pure, natural grass. Which is all they ever eat.
Our local countryside is rich in grassland. “Partly real, partly dream country” is how Thomas Hardy described Dorset. Over 40% of the county is designated an Area of Outstanding Natural Beauty, the steep ridges and chalk valleys lending the landscape a rugged beauty. Dotted around the Blackmore Vale, small farms raise traditional cattle breeds like Herefords, Aberdeen Angus and Ruby Reds. The areas of clay soil are rich in grass, wildflowers, clover and legumes, the principal food source for sheep and cattle for centuries. It is these natural environments, rich in essential vitamins and minerals, that help to support a wide range of wildlife and insects as an essential element of a vibrant, thriving ecology.