Herdwick Salami with Pink Pepper, Gin & Juniper
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.
Our Herdwick salami are finely minced to produce a smooth texture. These salami are delicately spiced with pink pepper, gin and a little lemon zest which really elevate the flavour of the mutton.
The next batch is due to be ready around the beginning of May. You can sign up to receive an email notification letting you know when they’re ready.
Ingredients: Herdwick Mutton, Gin, Cornish Sea Salt, Pink Pepper, Juniper, Garlic, Lemon zest, Rosemary, Light Brown SugarSodium Nitrite/Nitrate
Allergen advice. For allergens, see ingredients in bold.
Approx weight 60g
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.