Our Ingredients

We take great pride in sourcing the best seasonal herbs and spices from across the world - Fennel from India and Paprika from Spain and, from closer to home, we use Wales' award-winning Halen Môn sea salt in all our Salamis

Our Herbs and Spices

We carefully source our herbs and spices from across the world, ensuring that we choose the best products harvested at the peak of their season. All our herbs and spices are freeze dried and ground at -60 degrees c which ensures that the essential oils are fully captured, preventing vaporisation, and resulting in an infinitely superior product, with a fresh and vibrant flavour. Currently there are no companies in the UK offering these freeze drying and grinding techniques, so we import from the continent, mostly from Germany.

Halen Môn Anglesey Sea Salt

Used in all our Salamis, Halen Môn is known throughout the world for exceptional salt. Founded in 1997 the company revived the traditional salt farming the island was once famous for, and now holds a PDO (Protected Designation of Origin). Charcoal-filtered seawater from the Menai Straits is heated to created a salty brine which crystallises. It is then harvested by hand.

Gluten Free Glebe Farm Oats

Whilst all our products are allergen free, we do use gluten free oats in our Hog’s Pudding. These are sourced from Glebe Farm in Cambridgeshire, which is the the only farm in the UK growing and processing gluten free oats into porridge flakes and oat flour.

Gluten Free Maize Meal

We use this allergen-free maize meal in our Boudin Noir and our Spicy Boudin Noir, providing a gluten-free alternative to traditional breadcrumbs.

Curing Salt

We use a bespoke, nitrate-free, curing salt containing the minimum levels of sodium nitrite for safety in curing. Please see our FAOs section for further information about nitrates and nitrites.