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Yorkshire Native Breed Beef Salamino with Horseradish & Shitake Mushroom

This is a firm textured salamino (small salami) made with native breed beef and rare breed pork fat from North Yorkshire farms.

In developing the recipe, we wanted to pair flavours to compliment the native breed beef. Horseradish is a classic pairing and to add more umami flavour we added shitake mushroom.

Description

Yorkshire Native Breed Beef Salamino.

We select the beef we use for our salami for it’s age and fat content. Our beef comes from North Yorkshire farms via Grid Iron Meat.

Why Native Breed?

North Yorkshire has a wealth of farms producing the best quality beef and using traditional farming methods. British native breeds of cattle, such as Longhorn and Angus, thrive on the uplands and pastures of the North York Moors and Yorkshire Dales. These breeds take longer to mature than their cross bred counterparts and in the process put on natural fat and muscle. The resulting intramuscular fat level means more flavour in the meat. The cattle we select are predominantly grass fed. This results in healthy balance of omega 3 and omega 6 and a yellowy soft fat that’s perfect for our charcuterie.

Flavour pairings.

For this particular salami, we wanted to find flavours that would compliment the beef and have bags of umami flavour. Our starting point was the classic beef and horseradish.