Deli Farm is mentioned as far back as the Doomsday records, it has had several different spellings and pronunciations but has been spelt thus long before “deli” was an abbreviation for a Delicatessen!
It sits on the windswept hills between the rugged north Cornish coast and the much romanticised Bodmin Moor. Martin & Jean Edwards, the partners of Deli Farm Charcuterie, are making award winning air dried charcuterie including many different flavours of Salami, Coppa, Bresaola, Duck Prosciutto, Wild Venison, Smoked Lamb Prosciutto and Pancetta.
Hot Peppery Salami
Made with 100% Cornish leg of pork. This Cornish salami is flavoured with red chilli flakes, cayenne pepper & cream sherry. It has bite but is not a killer!
Made with 100% Cornish leg of pork this salami has a subtle garlic flavour. Added red pepper flakes, cracked peppercorns and spices which complement the meat rather than overpowering it.
Fennel & Anise Salami
Made with 100% Cornish leg of pork & top rump of Cornish beef mixed with lightly bruised fennel seed, star anise & port gives this salami a mouthful of flavour!
Oak Smoked Paprika Salami
Made with 100% Cornish leg of pork, flavoured with cream sherry and sweet paprika which has been slowly smoked with oak wood, this Cornish salami has a taste of the Spanish Chorizo.
Made with 100% Cornish leg of pork. This salami has a mix of fresh Black Winter Truffles and spices giving a refined taste and an earthy scent.
Back Olive Salami
Made with lean leg of Cornish Pork and Kalamata Olives this salami is dark colour and has unique, intense flavour.
A cured British Chorizo made with selective muscles from Local Shoulder of Pork blended with hot smoked paprika which gives it a bit of a kick! Perfect to cook with or to eat as it is.
Made with Wild Venison from various Estates; mixed with a range of herbs & spices, giving a fine texture and a richer gamey flavour. *Contains Pork Fat*
The Coppa joint runs through the shoulder from the base of the neck to the top of the loin. Made from Cornish Pork shoulder, slowly dry cured in a blend of salts and spices, coated in pepper spice mix, stuffed into natural casings and slowly air dried.
Made with 100% Cornish beef sirloin; traditionally dry cured in a blend of salts, herbs and spices, stuffed into natural casings and slowly air dried for several months. A melt in the mouth texture with layers of flavour!
Wild Venison Bresaola
Air dried whole leg muscles, dry cured in a blend of salts, sugar and spices and slowly air dried. This enchances the rich ‘gamey’ flavour and soft texture.
Lomo is made from the Loin muscle, usually associated with back bacon. Deli Farm have sourced this pork from a local butcher. It has been dry cured in a mixture of salts and spices, stuffed into natural casings and slowly air dried.
Dry cured belly pork with a delicate blend of salts and spices gently rubbed in and then slowly air dried.
Cornish Pancetta Lardons
Diced pieces of dry cured belly pork with a delicate blend of salts and spices gently rubbed in and slowly air dried.
Made with 100% Free Range Duck Breast. Dry cured, then air dried. These plump free range breasts have retained the rich but delicate duck flavour with a subtle hint of spices.
Cornish Smoked Lamb Prosciutto
Leg of mature grass fed lamb dry cured and then expertly oak smoked by the award winning Tregida Smokehouse and then slowly air dried. Soft in texture retaining a well-balanced smokey lamb flavour.
Finely ground sticks of salami flavoured with caraway seed. Made with quality Cornish Pork and freshly ground spices.
Finely ground sticks of salami flavoured with chilli flakes and cayenne pepper. Made with quality Cornish Pork and freshly ground spices. A tasty ready to eat snack with a wicked tingle!
Wild Venison Pokers
Finely ground lean venison salami stick with port and spices. This hard dried poker has a firm and meaty texture but mouth-watering flavour
Thin pieces of Beef Bresaola dried to a crisp!
Venison Bresaola Chips
Thin pieces of Venison Bresaola dried to a crisp!
Thin pieces of Cornish Coppa dried to a crisp!