| We know our customers appreciate quality cured meats, so we've jumped at the chance of stocking the award-winning range from The Real Cure. Based near Shaftesbury in North Dorset, The Real Cure uses traditional processes including curing, fermenting, smoking and air drying to create their Great Taste Award-winning salami, chorizo and air-dried hams. Check out their artisan range in store today! |
 Black Truffle Salami A wonderfully balanced free range pork salami with earthy grated black truffle and a hint of black pepper. |
 Dorset Chorizo Picante This free range pork chorizo is made using hot and sweet smoked paprika. It’s delicious as a cooking ingredient in stews, paellas, with fish or on sourdough pizza. |
 Fennel & White Pepper Salami 2 Star Great Taste Award winner A wonderfully versatile pork salami with aromatic fennel and punchy white pepper. |
 Pink Peppercorn & Purbeck Cider Salami 2 Star Great Taste Award winner Free range pork salami made using Dorset cider from the Isle of Purbeck. The aromatic pink peppercorns combine to make this delicious and unique salami. Here’s what the Great Taste Award judges said: “ A delicate and subtle salami, beautifully tender with a clean tear. Terrific floral aromas of the pink peppercorns. Very enjoyable!” |
 Sloe & Garlic Wild Venison Salamin 2 Star Great Taste Award winner Made using wild British venison, sloe berries, fresh garlic and a good glug of red wine, this unique salami is smoked over oak chips for 3 days. |
 Wild Venison Pepperoni 2 Star Great Taste Award winner Smoky with a spicy hit of heat, the caraway seeds give a subtle aniseed flavour to finish. Made using wild British venison, this pepperoni is smoked over oak for 3 days before being air dried. |
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