Cheese Cellar lists Suffolk Salami in winter charcuterie line-up
Cheese Cellar has added more British and Spanish charcuterie to its dell’ami Mediterranean-style foods range for winter 2013-14, with further French and Italian varieties set to arrive early in the New Year.
Newcomers already listed include a paprika-rich Spanish chorizo, suitable for pan-frying and serving in a tapas selection, which is available in a 280g three-pack or a 2.5kg foodservice pack of 28 sausages.
Also new from Spain is a 1kg Sobrasada: a soft, spreadable, chorizo-like cured sausage made in Guajillo from Iberico pigs.
Cheese Cellar has also taken on distribution of three products made by East Anglia’s Suffolk Salami at Lane Farm, Brundish: its standard mild salami made with red wine, black pepper and garlic and cured for three months; rosemary salami “with a hint of hand-picked rosemary from the garden at Lane Farm”; and a spicy chorizo made with sweet, bitter-sweet and hot paprika and lightly smoked over oak and beech wood. All are available in 90g sliced MAP packs or as 1kg whole salami.
French products due to join the dell’ami list in February include a 1kg tear-shaped Jesus de Lyon, made from French pork tenderloin and ham; a 1kg dry-cured Rosette pork salami; and a Saucisse: a six-to-eight-week dry-cured sausage made with pork from the Massif Central, usually served as an appetizer.
New from Italy are a 3.5kg whole Finocchiona (a fennel-flavoured, coarse Tuscan salami); a peppery Spianata Romana salami from Lazio; and a 100g sliced pack of porchetta: herb-flavoured pork loin, rolled in a pork belly and slowly roasted.