East Coast Cured Salami Picante

Made in Edinburgh using Scottish pork, this fiery salami is a bold celebration of spice and slow curing. Seasoned with red wine, garlic, black pepper, chilli, and a hint of coriander, it’s packed with flavour and just the right amount of heat.

Naturally air-dried and hand-tied, it’s a standout addition to any charcuterie board — punchy, smoky, and full of character. Slice thinly and serve with soft cheese, roasted nuts, or a drizzle of honey for a fiery-sweet contrast.

120g