Blair House Farm Charcuterie - Shop On-Line - Salami Sausage Range
KNOW WHERE YOUR FOOD COMES FROM
Preparing for the Future - Be Authentic
From Our Farm to Your Plate. True Provenance & Heritage from Breeding to Boucherie to Charcuterie
Preserving Lost Traditions at Blair House Farm
HIGH QUALITY CHARCUTERIE produced from OUR OWN PORCINE HERD
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Perfect to add Flavour to any Dish
We use a Traditional recipe for pure Spanish Chorizo Spanish chorizo is a dry sausage made from pork, pimentón, oregano and garlic. Pork is coarsely chopped and seasoned with oregano, garlic and its crucial ingredient the pimentón paprika which gives the sausage its deep red color.
Blair House Farm Traditional Handcrafted Farm House Salami - Cold Smoked and Produced with no Additives.
All Pork Fennel Salami - Pork, Beef Garlic & Herb Salami - Pork & Venison Salami
Now Taste the Difference
Perfect on the BBQ or Sliced on your Pizza
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Nduja (sometimes spelled N'duja; pronounced "en-doo-ya") is a spicy, spreadable pork sausage that tastes like fine salami. It's a specialty of Calabria, Italy, where it's often spread on bread or mixed into pasta sauce.
Flavour Blends, Herbs & Spices are available to purchase On-Line for your personal Taste Profile for Home or Business Production of Salami.
Supplying a Portfolio of Food Ingredients to suit your taste buds
Use the Contact US form to request your specific Homeland Salami Recipe requirements and we will endeavour to facilitate your needs. Minimum order quantity is 4.5kg(10lbs) .
Blair House Farm Charcuterie can produce a range of Fermented and Dry Sausage - Salami products from your Homeland for your particular recipe requirements for Restaurants - Delicatessen - Butcher Shop - Food Emporium or Hot or Cold Food Counter.
Fermented and Dry Sausages - Salami are more difficult to make and require better understanding of the sausage making process. Many sausage - salami recipes call for starter cultures, in addition parameters such as temperature, humidity and time must be carefully controlled. Traditionally made salami is the best example of a slightly fermented dry sausage. Summer sausage is a deeply fermented semi-dry sausage.
Fermented and Dry Sausage - Salami can be smoked or not, for example Italian or Spanish Salami will not be smoked, but Hungarian, Polish will be.
The Irish, Spanish & Italian Pantry At Blair House Farm
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