Price range: £4.50 through £8.00
Based on a recipe from the Warwickshire archives from early 18th Century. A lady called Mary Wise published a recipe for a ‘Sawsage’, the olde English spelling of what was more than likely a breakfast sausage recipe. Having tweaked the amounts of mace, marjoram and sage and converted this into a salami, it still has almost the same ingredients but also a splash of Welcombe Hills Vineyards Tempest White Wine.
The impressive and very interesting fact is that this recipe very closely resembles that of Tuscan Salami, despite the distance from Warwickshire to Tuscany, the herbs and spices used in both regions over the last few hundred years is quite similar to say the least. Here’s a few great recipe ideas to use our Warwickshire Salami in:
Pork (93.1%), White Wine (Sulphites), Salt, Mace, Pepper, Ascorbic Acid (Vitamin C), Dextrose, Dried Sage, Dried Marjoram. Preservative: Potassium Nitrate, Sodium Nitrite.
Allergy Advice: for allergens, see ingredients in Bold
This product is made in a kitchen that handles nuts, mustard, fish, cereals containing gluten, eggs, molluscs, sesame, soybeans.
Whilst every effort is taken to ensure this product only contains the ingredients stated, it is hand crafted in an environment that also handles ingredients that may contain allergens. If you have any allergies or intolerance to food / ingredients then please get in touch and we can help answer any questions you may have regarding the ingredients we use.
Nutrition Per 100g
Energy 837 Kj / 200 Kcal
Fat 21g
of which saturates: 7.1g
Carbohydrates 4.7g
of which sugars 1.2g
Protein 17.6g
Salt 2.5g