Made by hand by Paul Burton at Westcombe Dairy
Westcombe Dairy's commitment to regenerative agriculture and animal welfare is reflected in their handcrafted charcuterie, their Pamona Salami is a testament to their dedication to quality and sustainability.
Westcombe Charcuterie is made from veal from their own dairy herd, complemented by extensively-reared pork from Gothelney Farm. The use of veal meat in the salami allows them to create a viable use for the bull calves, who roam the Westcombe hills and enjoy the lush green pasture, before being wintered in deep straw barns. The pork from Gothelney Farm provides the glorious pearly fat for the salami, and forms the backbone of the Whole-Muscle-Cut product range. Westcombe Dairy takes inspiration from across Europe and the surrounding Somerset landscape to create a range of products that work in harmony with their temperate climate and complement their cheeses. The local microbial terroir imparts a unique character and mold flora to their hand-made small-batch charcuterie. Their whole muscle products are cured with sea salt, herbs, and spices, with no nitrates, nitrites, or ripening cultures added.
Made by hand by Paul Burton at Westcombe Dairy
Westcombe Dairy's commitment to regenerative agriculture and animal welfare is reflected in their handcrafted charcuterie, their Pamona Salami is a testament to their dedication to quality and sustainability.
Westcombe Charcuterie is made from veal from their own dairy herd, complemented by extensively-reared pork from Gothelney Farm. The use of veal meat in the salami allows them to create a viable use for the bull calves, who roam the Westcombe hills and enjoy the lush green pasture, before being wintered in deep straw barns. The pork from Gothelney Farm provides the glorious pearly fat for the salami, and forms the backbone of the Whole-Muscle-Cut product range. Westcombe Dairy takes inspiration from across Europe and the surrounding Somerset landscape to create a range of products that work in harmony with their temperate climate and complement their cheeses. The local microbial terroir imparts a unique character and mold flora to their hand-made small-batch charcuterie. Their whole muscle products are cured with sea salt, herbs, and spices, with no nitrates, nitrites, or ripening cultures added.
