Woodall's launches three new British salamis

By Tim Alderson | 13 September 2016

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Manchester based premium charcuterie Woodall’s has expanded its range with three new delicious salami varieties using traditional British ingredients; Norfolk Mustard, Spicy Cumberland and Black Pepper & Garlic Salami. These new products sit alongside Woodall’s award-winning air dried hams, smoked pancetta and their core Cumberland salami.


Created by 8th generation butcher and Master Curer, Colin Woodall, these new flavours continue Woodall’s commitment to producing quintessential British charcuterie. The company uses British recipes and ingredients, traditional curing and smoking techniques and the finest British outdoor bred pork. The new salamis are hand made in tiny batches in the company’s production facility in Manchester.

As shoppers become more confident about buying charcuterie and trying out new varieties, particularly salamis, British varieties are increasingly being added as an ingredient to recipes to add flavour. Woodall’s new range, which also recognises Britain’s love affair with spice, also tick all of the boxes for customers looking for new taste sensations from products made on their own doorstep.


Woodall’s charcuterie range, which also includes three award winning air-dried hams; Royale, Black Combe and Cumbrian, a smoked pancetta and its core Cumberland salami, is also perfect to serve as a sharing platter for more casual dining.

Woodall’s charcuterie is available from fine food shops (Harrods, Selfridges etc.)
and farm shops nationally, on-line at Ocado and at Booths supermarkets.