Delivery, Storage and Mould
Delivery to addresses on the UK Mainland is priced at £3.95 (NEW REDUCED RATE!). For deliveries to the Highlands and Islands, Channel Islands, Northern Ireland or anywhere else in the world please contact us for prices and terms.
Products are dispatched on a next day courier service Monday to Thursday. We aim to dispatch within 24-72 hours of receiving confirmation of payment. However please email us if you would prefer a specific day for delivery, and/or any instructions for our courier to leave items without a obtaining a signature (this can be with a neighbour or to ask for it to be left in a shady place).
Our online shop is designed to show items as “out of stock”, but if the system fails and you purchase an item that is not available, we will email you to tell you when the product will be next available, in which case you may choose to wait, obtain a refund, or choose an alternative product. We work on a fortnightly production cycle so the next batch should always be ready within a couple of weeks.
Our salamis have a “best before” date NOT a use by date, the salami will continue to dry out at a rate that is dependant on the storage temperature and humidity. To prevent a salami drying too rapidly it may be hung in a cool place (10-15 oC and 70-75% humidity is ideal). Placing in a refrigerator will be fine and wrapping it in greaseproof paper will help to reduce the drying effect. Never wrap in plastic.
Air dried meats
This product is sold sliced and will arrive vacuum packed. It is best stored in the refrigerator and consumed with 6 weeks. Once opened it is best to discard the plastic and wrap in greaseproof paper.
Bacon is sold sliced and will arrive vacuum packed. It must be kept refrigerated and is best consumed within 1 week of opening. There will be a use by date on the pack. Once opened it is best to discard the plastic and wrap in greaseproof paper.
Pancetta is sold in traditional blocks and will arrive vacuum packed. Once opened it is best to discard the plastic and wrap in greaseproof paper. The pancetta will continue to dry out at a rate that is dependant on the storage temperature and humidity. To prevent it drying too rapidly it is best stored in a refrigerator or it can be frozen. Stored correctly the pancetta will last indefinitely.
All of our salami are enclosed in natural casings that are inoculated with a harmless mould to help in the aging process. This is a white penicillin nalviogense mould, and is harmless, similar to the mould found on cheese. Depending on storage conditions, the mould may change in colour and increase or decrease in quantity. You may prefer to peel back the natural casing before slicing and eating, this will improve the texture of the salami and remove the mould. Improper storage may result in slimy or moist mould and/or an ammoniated odour, and can adversely affect the salami itself. Improper storage includes storing at too high a temperature and/or enclosure in a non-breathable wrapping, such as plastic wrap.