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Chorizo

Q: Do Your Salami / Chorizos Need To Be Cooked Before Eating?
A: No, all our salami & chorizos are ready to eat, however they do make a delicious ingredient should you want to cook with them. TIP - To enjoy the full flavour of our products, if they have been stored in the fridge, its best to let them warm up to room temperature before eating them.
 
Q: What's The Shelf Life Of Your Salami & Chorizos?
A: The fermenting and curing processes that we use mean that an unsliced salami is shelf stable and as such doesn't go off. However, as they continue to dry out they become increasingly hard. Whilst some people prefer them this way they are probably passed their best once you've had them for three months. Once you've begun to enjoy the salami and have sliced into it its best to consume it within 10 days.
 
Q: Do I Need To Refrigerate Your Salami & Chorizos?
A: No, having been fermented and cured they are shelf stable and so are quite happy being stored at room temperature. The ideal storage conditions are a temperature range of 10-15 degC and a humidity of 75%. As most houses are warmer and dryer than this, storage in a fridge, wrapped in grease-proof paper, is often the most pragmatic solution. Best not to wrap them in cling film, however, as they need to breath.
 
                                                 
Q: Are Your Salami & Chorizos Gluten Free?
A: Yes.
                     
Q: Are Your Salami & Chorizos Dairy Free ?
A: Yes
                       
Q: Do Your Salami & Chorizos Contain Any Antioxidants, Colours, Flavourings, Sweetners, GM or Irradiated Ingredients?
A: No.
                
Q: What  Are Your Salami & Chorizos Made From?
> The highest quality pork shoulder from outdoor reared pigs from a farm 5 miles away. ( It takes 130g of pork shoulder to produce 100g of chorizo due to all the water that is lost during the drying process.)
> Our own mix of hand ground spices.
> Fresh garlic.
> Natural casings (skins).
> Curing salts. Our cures consist of three different types of salt. The vast majority (98%+) of the cure is table salt (Sodium Chloride) with Sodium Nitrite and Potassium Nitrate making up the remainder of the cure.
> Friendly bacteria. In the same way that bakers and brewers use yeast to undertake the fermentation in their products, we use friendly bacteria to undertake the fermentation in my products.
> Sugar. (Small amounts are added to feed the friendly bacteria.)