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Dorset Blue Vinney Salami 150g

£8.80 £7.04

In stock

A really flavoursome combination of free range pork salami and Dorset Blue Vinney cheese – a local legend! Combine this with sweet figs and you have a salami with a wonderful balance of flavour. Ready to eat this salami is perfect on its own or as part of a British charcuterie sharing board or antipasti platter.

Gluten Free

Contains Dairy

DETAILS
Introducing The Black Farmer Dorset Blue Vinney Salami, a tantalizing fusion of flavors that celebrates the best of British craftsmanship. Handcrafted with passion and precision, this artisanal salami marries the robust richness of Dorset Blue Vinney cheese with the savory notes of premium quality cured pork. Each slice unveils a delightful combination of tangy and creamy flavors, accentuated by the perfectly balanced blend of spices. Whether enjoyed as part of a charcuterie board, added to sandwiches, or used to elevate your favorite recipes, our Dorset Blue Vinney Salami promises a culinary experience like no other. Savor the authentic taste of this uniquely British creation, supporting sustainable farming practices and relishing in the exceptional quality that defines The Black Farmer.
STORAGE ADVICE
To preserve the exceptional quality and flavors of Dorset Blue Vinney Salami, proper storage is essential. Keep the salami in a cool, dry place away from direct sunlight. If unopened, you can store it in a pantry or cupboard at room temperature. Once opened, it is recommended to wrap the salami tightly in butcher paper or plastic wrap and store it in the refrigerator. The temperature should be set below 40°F (4°C). Properly stored, Dorset Blue Vinney Salami can maintain its quality for up to 1-2 weeks after opening. Ensure that the salami is protected from moisture and odors in the refrigerator. Savor the unique taste of Dorset Blue Vinney Salami by following these storage guidelines and enjoy it at its best.
PACKAGING
This pack contains 150g.
Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in needs to go in plastic recycling.
COUNTRY OF ORIGIN UK

 

To prepare Dorset Blue Vinney Salami, follow these cooking instructions:

1. Preheat your oven to 350°F (175°C).
2. Remove the packaging from the Dorset Blue Vinney Salami and place it on a baking sheet or in an oven-safe dish.
3. If desired, you can score the surface of the salami with a sharp knife to allow for better flavor infusion.
4. Bake the salami in the preheated oven for about 15-20 minutes or until it develops a golden-brown crust.
5. Remove the salami from the oven and let it rest for a few minutes before slicing.
6. Serve the Dorset Blue Vinney Salami warm or at room temperature alongside your favorite accompaniments, such as crusty bread, crackers, or pickles.

Note: Cooking times may vary depending on the size and thickness of the salami. It’s always a good idea to check for doneness by ensuring the internal temperature reaches 160°F (71°C) for food safety.

 

INGREDIENTS
Pork (82%), Dorset Blue Vinney Cheese (Cow’s MILK, Starter, Vegetarian Rennet Blue Penicillium, salt) (5%), Red Wine 5%, Dried Fig (2%), Garlic, Herbs, Spices, Preservatives: Sodium Nitrate, Sodium Ascorbate.
ALLERGY ADVICE For ALLERGENS see Ingredients in CAPITALS.

Nutiritional information typical values per 100g,

as sold
Energy 432 kCal
Fat 34 g
of which saturates 12 g
Carbohydrate 1.6g
of which sugars 1.5 g
Fibre 0 g
Protein 28 g
Salt 3.3

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