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WAGYU SALAMI 

Wagyu Salami

Sale price£16.50
British Wagyu Beef Traditionally Cured

All-beef salami from the Freedown Hills British Wagyu herd. Lean cuts cured with salt, garlic and starter culture, slowly fermented and dried. Richer and softer than conventional beef salami — the Wagyu marbling carries through. Slice thin, serve at room temperature.

Wagyu salami — cured British Wagyu beef salami from the Freedown Hills herd. Made from lean cuts — typically topside, knuckle, and bolar blade — salted, spiced, and slowly fermented and dried. The Wagyu genetics give the salami a richer, more marbled character than conventional beef salami, with a deeper beefy flavour, a softer bite, and a fat that melts cleanly on the palate rather than leaving a waxy coating.

This is an all-beef salami — no pork. The cure is straightforward: salt, garlic powder, glucose, and nitrate preservatives, with a starter culture to drive the fermentation. There is no added herb or spice beyond garlic, which keeps the flavour focused on the beef itself. The result is clean, meaty, and direct — the Wagyu does the work.

Slice thin and serve at room temperature. Good on a charcuterie board alongside bresaola, Ibérico ham, cornichons, and hard cheeses. Also works well in a sandwich or sliced onto pizza after baking.

Origin: United Kingdom (Freedown Hills)

Ingredients: British Wagyu beef (topside, knuckle, bolar blade), salt, garlic powder, glucose, preservatives (potassium nitrate, sodium nitrate), starter culture.

Storage: Refrigerate. Once sliced, consume within a few days.

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