Our process

We believe passionately that the true craft of curing means taking produce of the highest quality and with skill, patience and time, creating something truly exceptional for your kitchen or plate.

We combine the best locally reared, high welfare meats with ingredients carefully sourced and selected for outstanding character and quality. We cut, mix, stuff, ferment, smoke, cure and slow-mature all of our products by hand, at our kitchen and curing rooms on Restalrig Road in Leith.

From belly to back, shoulder, loin and cheek, we use as many parts of the pig as we can to create a range of delicious cured meats.

  • A salami (or salame, saucisson, salchichón, droge worst or trokenwurst depending on where you are in the world!) is a sausage that has been fermented and dry-cured, and doesn't need to be cooked before eating.

    The cuts we use for our salamis differ depending on the recipe - some call for leaner cuts while others need more fat.

    The meat is ground and combined with finely diced back fat. Whole spices are toasted, cracked and ground immediately prior to use. Fresh garlic, a splash of wine and just the right amount of curing salts go in before our natural skins are hand stuffed, tied, fermented and hung to mature.

  • A whole muscle (as you might expect!) is a muscle taken whole from an animal, such as the neck collar or loin. This muscle is salted and dry-cured into a ‘ham’, which is then sliced thinly on a slicer. During the salting, spices, herbs, sometimes wine & even whisky are used to infuse the meat with flavour.

  • Our curing rooms are specially adapted and monitored to create the perfect conditions to slow cure our salamis and whole muscles to perfection. Correct humidity, air flow and temperature must be maintained at all times to ensure each batch is perfectly cured.

    Depending on the recipe, salamis are either smoked or mould ripened using a type of penicillium mould that protects the outside of the salami and contributes a complex earthy flavour similar to what you might find on a camembert or brie. Once ready each batch is tested to ensure the correct moisture level and PH have been achieved before they are packed and dispatched to our customers.