Veal Saucisson
£12.00
This French style salami is soft and silky in texture with a wonderfully savoury taste and hints of pepper. In creating this wonderful saucisson, careful maturation, combined with nature mould floral has led to a decidedly moreish saucisson with peppery notes.The subtle, rich flavour is well balanced in the salty meat and creamy fats.
Using pasture-reared Tamworth pork from Fred Price's Gothelney Farm and veal from the Westcombe Dairy herd, this is an exceedingly unique and sustainable range of charcuterie. By using veal from the Westcombe Dairy herd, a zero waste, circular system has been created through the production of this charcuterie. This means that these salami's aren't just delicious - but they are ethically made, locally sourced and delicious to boot. A true masterclass in regenerative, circular farming and the wonderful products that are produced from it.
Approximately 250g
Keep refrigerated below 8 degrees. Once open, eat within 14 days.
Sustainable
We farm in harmony with nature, using regenerative farming techniques to nurture our countryside. By supporting us you are helping us to sustain 25 small-scale farming families.
Our Mission
Speedy Delivery
We offer speedy next day delivery in our 100% recyclable packaging. There is a minimum order value of £30 for all orders. We deliver to the whole of the UK, including the Scottish Highlands and Channel Islands.
Delivery Information
Unrivalled Quality
We have received the countries highest accolades including; BBC 4 Food & Farming Best Producer, The Telegraph's Best Butcher, The Independent's Best Meat Box, Great Taste Top 50 Best Food Products.
QualityAbout
For Westcombe Dairy and Charcuterie, everything revolves around the wellbeing of their cows. The unique environment of their land in deep Somerset combines lush herbal laid pastures, plentiful spring water, rolling hills and cool mist. These idyllic surroundings result in an exceptional quality dairy herd that are producing some of the richest milk around.
Westcombe wholeheartedly follows the concept that cheesemaking is a process that starts on the farm and ends on a plate. This concept is thoroughly supported by us here at Pipers Farm. Not only this, their aspirations in creating a circular economy of pig farming, dairy farming and cheese-making has resulted in their production of deliciously complex charcuterie. Using waste whey from cheese production to feed and fatten the Tamworth Pigs as well as veal from Westcombe Dairy's own dairy herd, Westcombe has created charcuterie that is not only a pleasure to eat, but honest to and rendolent of the countryside that produces it.
By keeping their cows happy and the land healthy, Westcombe is producing rich and characterful products, unique in quality and in taste.
