“I have been fascinated by the concept of charcuterie ever since, as a teenager, I sat on a beach in the South of France with a group of friends for a ‘pic niq’ & a few of them picked some rock hard, strange looking vaguely sausage shaped slightly mouldy, distinctly un-British looking objects out of their bags. These saucissons introduced me to a whole new world of gustatory pleasure. For years, even decades since, I have planned & dreamed towards the goal of creating our own salumi. More than 30 years of family connection to France & Italy, much travelling and tasting led me finally to convert this dream to reality.” 

The best dried pasta by far comes from our friends at Seggiano. A bronze-died, coarse, sauce- holding glory of centuries of tradition. Try using slices, thick or thin, of our Gently Garlic Salami as part of your Ragu. Keep it simple with a handful of great ingredients Passata, garlic, olive oil and onions. The best Ragu (Ragoutier, French: ‘to awaken the appetite’) is cooked very slowly. At the risk of offending classists, add in whatever suits you, pulses, herbs, bacon. Cook the pasta with extra special care & attention.

Try using our salami to liven up your left over potatoes and/or veg, Bubble & Squeak style. Mix in bite-size chunks of salami with the veg & fry up in a wok. Super-fast & super good.

– Jan McCourt