At Forest Pig we produce the finest British salami and other charcuterie products from our own woodland reared and free range pigs; as well as Wild Boar, Venison and Mixed Game varieties including pheasant from our local shoot. We use traditional artisan methods of production learnt from the salami masters in Tuscany. Our charcuterie range is entirely our own and has won many Great Taste Awards.
We take great care in sourcing our spices from a variety of suppliers to ensure that they are best suited to each of our recipes. For example we use the high quality paprikas made by El Rey de la Vera in South West Spain, Muntok white pepper for its fresh sensation, and we searched high and low to find the fennel with the required impact of flavour. Our spices are hand ground on the day of mixing to ensure maximum freshness and flavour.
We take extra care at every step to ensure that our charcuterie products are of the best quality, with the correct level of maturity, texture and flavour. By adding just the right amount of fat our salamis are lean and packed full of flavour. We prefer our salamis to be slightly moist with a “giving” firmness, as is the tradition in Tuscany.
Rose Prince wrote of us in the Daily Telegraph…”the walnut saucisson is as good as any made in southern Europe”