Brighton Salami is rich, savoury, and beautifully balanced with a hit of aromatic fennel and proper peppery warmth from top-notch Tellicherry black peppercorns. The pork fat melts away on the tongue, leaving a long, gently spiced finish. It’s a proper crowd-pleaser – classic enough for a traditional board, but with just enough personality to stand out. You can enjoy this on its own or use in cooking with dishes like pasta with roasted red pepper and garlic oil or with cheese such as mild blue cheese, like Gorgonzola Dolce, or hard goat’s cheese, such as Garrotxa or Rosary Ash.
Pair this with:
“This one’s a total fridge essential. The flavour’s bold but not bossy – you can chuck it on a pizza, sneak a slice with a beer, or dress it up for a proper board. And knowing the pigs were raised right and it’s all handmade makes it taste even better. Definitely a go-to.”
Curing Rebels are a small team based in Brighton doing charcuterie their own way – with proper ethics, bold flavours, and a load of care. They source high-welfare native breed pigs from just up the road in the South Downs – the kind of pork you want for salami, with great fat and flavour from a life lived outdoors.
The Brighton Salami is their love letter to traditional Italian salumi – but done British-style. They season it with crushed fennel seeds and cracked Tellicherry peppercorns, then ferment and air-dry it slowly in small batches. That slow, natural curing builds layers of flavour and lets the quality of the meat shine.
It’s not just about taste either – they’re big on giving back. Every pack sold chips in towards food education through their partnership with the Prept Foundation, helping young people get stuck into the world of food and hospitality. So when you tuck into a slice, you’re supporting something good too.
Ingredients
High welfare pork, high welfare pork fat, tellicherry black peppercorns, fennel seeds, dextrose, culture, salt, preservatives: sodium nitrite, potassium nitrate
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