Salami uses the process of fermenting meat and leaving it to cure.

While originating from Italy, varieties can be found in many countries including France, Germany, Hungary, Italy, and Spain.

The most commonly used meats are beef and pork, however you can also find venison, veal, poultry – plus donkey and horse, although much more uncommon.

Staple ingredients include garlic, salt, fat, herbs and spices, however as with a lot of cultural favorites every family has their generational secrets and tricks of the trade to help them obtain the perfect salami. 

Even though the process of drying and curing meat was once a way of adding protein to an unpredictable diet, this much loved meat is a staple in many households.

Now comes the wait until August when we can enjoy the best salamis Griffith can offer.