Marsh Pig

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Claxton Corner
Norwich
Norfolk, NR14 7HU
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Tel: 01508 480560

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Open to visitors
No

Demonstrations & Classes
Available

Regular Farmer’s Markets
Creake Abbey


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Based in Norfolk, Marsh Pig insist on using free-range leg meat for their salami. Traditionally shoulder, belly and “trim” (scraps) are used and the resulting product normally has a fat content of between 40-60% and is often full of sinew. Their version has a much lower fat content - they add a mere 15% - and is far meatier than most. Among their six types of Salami are Fennel, Red Wine & Black Pepper and Garlic & Paprika. Whole muscle products include Coppa, Bresaola, Culatello and Pancetta and Beef Jerky is available in Chilli, Hot & Sweet and Red Wine & Black Pepper.

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Salami, Coppa, Bresaola, Culatello, Pancetta, Beef Jerky, Fennel


British Charcuterie