At Forest Pig we produce some of the finest charcuterie products from our own woodland reared pigs. Having travelled to Tuscany to learn from the salami masters, we use traditional artisan methods of production.
We have carried out extensive research into traditional recipes, but our product range is entirely our own. We love to experiment with ingredients to produce new and exciting flavours.
We take great care in sourcing our spices from a variety of sources to ensure that they are best suited to each of our recipes. For example we use the high quality paprikas made by El Rey de la Vera in South West Spain, muntok white pepper for its fresh sensation, and we have searched high and low to find the fennel with the required impact of flavour. Our spices are hand ground on the day that our salamis are made to ensure maximum freshness and flavour.
We take extra care at every step to ensure that our products are of the best quality, with the correct level of maturity, texture and flavour. By using the minimum amount of fat our salamis are lean and packed full of flavour.