Mutton Salami Tony developed Elan Valley Mutton Salami after discovering delicious Mutton Salami in Norway. Following his visits to charcuteries Tony's idea to produce Welsh Salami was born. The Norwegians know that Mutton makes wonderful Salami full of delicious flavour and texture and now Elan Valley Mutton customers are able to enjoy this too.
A project supported by 'Glasu' has been carried out and after much research, including travel to Italy two delicious salami products have been developed.
The Salami is made at a specialist charcuterie. Only the very best cuts of mountain mutton are used to make Elan Valley Mutton Salami, which are cured and mixed with the herbs and spices then left into dry very slowly in a controlled atmosphere.
At least 150g of Elan Valley Mutton goes into each 100g of Salami made.
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Storing Elan Valley Mutton salami can be stored at an ambient temperature under 15°c.
Once the pack has been opened it needs to kept refrigerated under 5°c.
For best results cover the cut end with cling film.
Elan valley Mutton salami have a shelf life of six months but once opened should be consumed within one month.
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 | Eating Salami Mutton Salami is ready to eat cold or cooked.
Elan Valley Mutton Salami is used as a starter at several restaurants.
The wonderful taste and luxurious texture of Elan Valley Salami make it so versatile there are many ways to use it. As a ready to eat product Salami is delicious served thinly sliced with bread, salad and a little pickle, or add some chopped Salami to casseroles, soups and curries, it's great on a pizza or with pasta and a rich tomato sauce or try it dry fried and serve with poached eggs for a tasty snack.
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Glasu Glasu is the LEADER+ programme which assists innovative projects in Powys.
The programme is backed by funding from the European Agriculture Guidance and Guarantee fund (EAGGF), The Welsh Assembly Government and Powys County Council.
www.glasu.org.uk
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