Herdwick Salami with Black Garlic & Port
We’ve been developing three new recipes to compliment the gamey flavour of the iconic Herdwick sheep that can be seen grazing the lake district fells. We’re very lucky to be working with Dan & Ruby from Seatoller Farm in the Borrowdale valley, which to me is the home of the Herdwick. We’ve chosen to use mutton as it has such a way better flavour & a lovely spread of marbling running through it. Also the sheep we use are either geld or cull ewe’s or wethers which have had a good long life.
Black garlic & port both lend themselves beautifully to this salami giving it a rich savoury umami flavour whilst allowing the quality of the meat to shine through.
Ingredients: Herdwick Mutton shoulder, breast & loin, Black Garlic, Cornish Sea Salt, Port, White Wine (Sulphites), Black Pepper, , Rosemary, Brown Sugar, Juniper. Sodium nitrite/nitrate
aprox pack weight 60g
Allergen advice. For allergens, see ingredients in bold.
Nutrients per 100g
Energy 900.7kJ/216.8kcal.
Fat 16.2g,
of which saturates 7.5g.
Carbohydrate 1.1g,
of which sugars 0.5g.
Protein 15.9g.
Salt 0.33g.