Our Venison & Green Peppercorn salami is made using wild Sika deer from Dorset. Sika deer were introduced to Dorset (Brownsea Island) in 1860 and they soon swam across to the mainland; they have now become the most numerous species of deer in Dorset and their population keeps growing. The meat is dark and rich and makes a wonderful salami. We add some pork to the venison and then season it with black pepper, garlic, and Cep powder for a rich and earthy flavour; we then add whole green peppercorns. In the finished salami the green peppercorns add little bursts of prickly, resinous heat.
What the Great Taste 2021 judges said:
“A rich looking salami with an enticing meaty, lactic aroma. Delicious!!! It's tender, creamy and zingy! All the flavours are strong but nothing overpowers they are so well-balanced. A very well judged and moreish salami. A joy to try!”