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.