Whole Cumberland Salami



In times gone by, before refrigeration, Cumberland sausages would have been eaten fresh when first made then allowed to air dry in a similar way to salami to eat over the lean winter months.

The Woodall's salami originated from the Cumberland sausage recipe which the Woodall family has used for 8 generations. The sausage is then cured for 6 weeks to create a ready to eat product with a unique, deep, rich flavour. A completely different taste experience to continental salamis and chorizos.

Our whole Cumberland salamis are supplied in 2 halves, both individually vacuum packed.

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