Our Products

A World of Flavour in the Scottish Highlands

We combine years of Tuscan curing traditions with wild, fragrant flavours from around the world to create the most unique, artisan cured meats.

Fennel and Garlic Salami 

Our small batch salami is made using traditional Italian techniques and local free-range pork. We combine our pork with fennel and garlic before stuffing the meat into natural casings and slowly fermenting them for 72 hours. 

Each salami is then aged for a minimum of eight weeks, allowing its beautifully complex flavour to fully develop. 

Snacking Stick Salami

Developed in-house, these are a deliciously easy snack for enjoying wherever you go – whether you’re hiking up a Munro, exploring wild Highland trails, or are simply in need of a yummy treat for the kids’ packed lunch. 

With a fast fermentation under 24 hours, followed by two weeks of ageing, we’ve created our salami snacking sticks in a range of teasingly tasty flavours worthy of tempting the most fussy of eaters:

Port & Black Garlic; Porcini & Juniper; Mango & Four Chilli; Wasabi, Sake & Soy Sauce

Apple and Burnt Onion Coppa 

They say the best things in life come to those who wait, and with this recipe, time is the lead ingredient. Made from pork shoulder, the muscles are gently treated with our in-house cure before being left to develop over six to nine months. The final result: a beautifully balanced flavour and texture.