Shropshire Salumi: Local, Quality, Innovative

Your taste buds will be firing when you read about the delicious range of handmade salamis all made form high welfare Gloucester Old Spot Pork and other locally sourced ingredients that Will Macken of Shropshire Salumi will be bringing to the Spring and Food Festival. Discover Shropshire Salumi here... 

Name: Will Macken

Occupation:  Charcutier

In three words describe SHROPSHIRE SALUMI:  LOCAL, QUALITY, INNOVATIVE

Tell us what readers can expect when they find you at the Ludlow Food & Spring Festivals? A delicious range of handmade salamis all made form high welfare Gloucester Old Spot Pork and other locally sourced ingredients including wine from our county’s great wine producer. A range of varieties including our ‘classic’ salami, chilli and local ale and a Shropshire Chorizo. Readers can also expect to try the range at the festival!

How did SHROPSHIRE SALUMI start? So with an interest in butchery and farming and a passion for eating, curing started as a hobby years ago supplying friends and family at any opportunity, I was increasingly asked for more of my products and word got around. I soon realised that I was spending as much time producing salamis, whole muscle cures and fresh continental style sausages  as I was doing my full time job! So in June 2016 I went into full time production and am still trying to keep up with demand for my products!

What is special about SHROPSHIRE SALUMI? We only use high welfare traditional breed pork sourced within a couple of miles of HQ, all of the recipies have been developed using the best local ingredients, all handmade, new products are continually being developed: look out for our snacking salamis and whole muscle cures.

What is our best-selling product? Why do you think this is? Classic Salami, it just contains the high welfare pork, black pepper and red wine (Paso primero). The simple recipe really lets the quality of the pork through!

With all that has been achieved in your business so far, what are you most proud of? The development of the recipes and the nose to tail ethos of my butchery. Absolutely nothing is wasted!

What are you looking forward to most about the Ludlow Food & Spring Festival? The atmosphere is pretty great, people who visit are really passionate about food and drink, I love talking to them and seeing people’s reactions to my products.

 

Quick Fire Get To Know You Questions:

• Favourite Colour? Green
• Favourite Food? Shropshire Guanciale, a cured pigs cheek with chilli, fennel and garlic, sliced paper thin, melts on the tongue!
• Favourite tipple? Depends what im eating but usually one of the great local beers on offer at the moment or a bottle of Paso!
• Favourite Restaurant? Csons Shrewsbury, great breakfasts!
• Favourite place to visit the Marches? Ludlow on market days

 

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