home-made salumi

our salumi is made in house using british rare breed whole pigs. these are supplied by phillip warren butchers [cornwall], swaledale butchers [yorkshire] and macduff [scotland].

Our beef comes from macduff [scotland], lyon’s hill [dorset] and a bit from txuleta mountain valley [norfolk]. capability graham [hertfordshire] also provides us with animals suitable for curing such as beef, pork and venison.

all salumi is made using kosher salt and curing salt which contains nitrites to prevent the growth of botulism and ensure safe food practices.

useful terms to know:

SALUMI – Salumi is the craft of salting and preserving cured meats. It is the equivalent Italian term for Charcuterie.  

SALUME – Salume is the term used when talking about a singular piece of Salumi. 

SALAMI – Salami is a lightly fermented and cured sausage and is a specific type of Salumi.  

commonly used salumi types at manteca

coppa – cured shoulder of pork taken from the neck end. highly marbled with fat due to the cut.

coppa di testa – boned, cured, rolled, cooked pigs head. [includes ears and tongue]. high in fat and
gelatine.

n’duja – cured, lightly smoked, spicy, spreadable pork sausage. made using lean meat and fat from various areas of the pig.

culatello – cured whole muscle from the top of the pork leg – one of the most prestigious salumi cuts. fairly lean with light marbling of fat inside, strip of fat around the outside.

mortadella – cooked emulsified spiced sausage. contains cubed pieces of fat and whole black peppercorns. made using lean meat and fat from the shoulder and leg of the pork.bresaola – cured centre leg muscle of beef. very lean compared to other salumi cuts.

pancetta – cured pork belly. layered with fat [think streaky bacon in appearance]. this can also be “cotta”, as in cooked - quite a lot of fat throughout with a smooth eating texture. Or also “arrotolata” - rolled.

speck – cured, lightly smoked whole muscle from the pork leg. fat content is similar to culatello and prosciutto. lonza – cured pork loin. lean with a strip of fat on the outside [think back bacon in appearance]

bresaola - air-dried salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple color. It is made from top (inside) round, and it is lean and tender, with a sweet, musty smell. It originated in valtellina, a valley in the alps of northern italy's lombardy region.

prosciutto crudo - uncooked, unsmoked, and dry-cured ham. served thinly sliced.

prosciutto cotto - bright pink in color and lighter in flavor than crudo. it is slowly cooked at controlled temperatures.

rumpetto - part of the leg left out when making prosciutto, with a higher fat to meat ratio