Monthly Archives: February 2016

Back to the Blogging

So after a rather slack start to my blogging last year, I’m now planning to write more frequently and I thought a good place to start would be to feature some of our fantastic suppliers and tell you a little more about them, why we love them, and why we stock them.


I thought I’d begin with the lovely ladies at Marsh Pig Salami. Jackie and Sarah started producing their brilliantly British cured meats and salamis about three years ago in nearby Claxton – about ten miles from us. After a little taste (#PerksOfTheJob) we were huge fans and immediately started stocking the range, which now includes salamis, chorizo, cured meats, pancetta and jerky.


 But what is it that makes their product so superior?!

Marsh Pig was ‘selfishly born out of a personal love of great food’, and after being fed up with all that chewy, sinewy salami on the market (and I hear after a bottle of wine or two!), Jackie and Sarah decided to make their own. They begin with the highest welfare of livestock, always sourced locally and always free range, and then add the finest quality ingredients where necessary to create the most flavoursome and ethical produce. Marsh Pig products are all made by hand and with a lot of love, and this is truly evident in the flavour; typically, a mass produced salami will contain 30-60% fat, compared to just 15% in these salamis, with flavours including fennel, garlic and paprika, red wine and black pepper, and my favourite, garlic and black pepper.

Marsp Pig photo three

And what I love about the Marsh Pig team is that they’re always diversifying. They launched their ‘Bacon and Pancetta Home Curing Kits’ just before Christmas, which contain step by step instructions and all that you need (‘just add the meat’)  to create your own home-cured bacon and pancetta. These literally flew off our shelves as a perfect gift for those foodie types who enjoy their own culinary creating.

Or if you prefer a more in-depth approach into the alchemy and science of turning fresh meat into charcuterie you can now join them over at Marsh Pig HQ for one of their monthly Charcuterie and Smoking Courses; a day long workshop that includes all aspects of the curing processes,  as well as a delicious lunch and a whole lot of fun!

Marsh Pig photo one

There has been a huge rise in the number of producers making charcuterie in the UK over the last few years, but just being British or local isn’t enough – Marsh Pig have it all; the story, the ethics, but most importantly, the flavour. Have a look at their beautiful new website for more details and of course, pop some in your basket when you visit us next!