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Wrapped in mould

hand tied charcuterie made in newcastle

We make hand tied artisan salami and charcuterie using free range, locally sourced meat.

Set up by the team behind Block & Bottle, Meat Salt Smoke has taken their original recipes and developed them further to produce a core range of charcuterie products as well as an array of one off, hand cured produce, including collaborations with local restaurants and breweries.

Our salami are fermented for 24-48 hours and then hung to dry for six to eight weeks to ensure the perfect balance of flavour and texture development. Our core range consists of seven salami:

  • Soppressata - Our flagship salami made from chilli flake, fennel, black pepper and garlic which won a Bronze Medal at the 2018 British Charcuterie Awards.

  • Nduja - Our Spicy Spreadible Salami made from chilli flake and fresh pureed chilli which won a Silver Medal at the 2018 British Charcuterie Awards.

  • Finnochiona - whole peppercorn and fennel seed

  • Black Pepper & Vanilla

  • Sichuan Peppercorn & Fennel

  • Rosemary

  • Chorizo

As well as our core range we also produce one off and seasonal salami.

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Stockists

Our main outlet is Block & Bottle (the UKs first combined butchers and craft beer shop) located in the railway arches on Wellington Street, at the Gateshead end of the High Level Bridge. As we are stocked by more suppliers we will keep you updated and plan to soon launch an online store to buy all our produce.

Block & Bottle
14 Wellington Street, Gateshead NE8 2AJ
www.blocknbottle.com

The Cook House
Foundary Lane, Newcastle upon Tyne, NE6 1LH
www.cookhouse.org

We also supply our charcuterie to a number of cafes and restaurants around the North East.