Blair House Farm Charcuterie - Shop On-Line - Salami Sausage Range


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


                                             Now Taste the Difference  

Daily Special - Offers and Meal Deals are available on our Featured Products Page - Plus - Facebook & Instagram         

 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) .

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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