Shropshire Salumi is based in the heart of rural Shropshire. We specialise in the production of handmade charcuterie that is made with locally raised, high welfare, outdoor reared livestock. We focus on using traditional breeds (Gloucester Old spot, Oxford Sandy & Black) which is generally run as organic. This is all sourced within 20miles of Shropshire Salumi HQ.
We are a relatively small outfit, generally processing 2 or 3 carcasses a week, focusing on salami production, but also utilising the nose to tail ethos and producing cured whole muscles such as the air dried jowl (Guanciale), air dried collar (Coppa), air dried belly (Pancetta) and loin (Lonza).
Shropshire Salumi is run by Will Macken, a zoologist by trade, who’s always had a passion for food. A self-taught butcher and charcutier, he has focused on building relationships with all of his suppliers from farmer to abattoir (a small family run affair) to the wine producer (a fellow Salopian producing wine in Spain).
Shropshire Salumi is a supporter of the Slow Food movement, championing a better way to eat through education, campaigning, defending biodiversity and celebrating what we eat through a network of members.