Highland Charcuterie produces a distinctive product called Venison Juniper Salami. This salami is crafted from wild venison sourced from the Scottish Highlands, renowned for its robust and rich flavor profile.
To enhance its unique taste, juniper berries are incorporated, adding a subtle hint of aromatic sharpness. The salami is then smoked with traditional peat, infusing it with a deep, earthy smokiness that is characteristic of Highland culinary heritage.
The combination of these elements results in a premium charcuterie product that reflects the natural beauty and flavors of the Scottish landscape.
Producer
Highland Charcuterie is a family-run business based in Oldshoremore, Kinlochbervie, Scotland. It was founded by Isabelle and Richard Flannery and specializes in producing artisanal cured meats and smoked products using high-quality, locally sourced ingredients.
Isabelle started making charcuterie in 2004, initially for their hotel restaurant. As demand grew, they officially established the business in 2014.
They source their meat from local producers in the Highland region. The products are handcrafted, and they often forage for wild ingredients such as wild garlic, seaweed, and wild berries.
Their range includes pork rillettes, venison salami, pheasant pâté, and smoked sausages, all of which are gluten-free. They take pride in producing unique flavors using traditional methods, offering a variety of smoked and air-dried meats, pâtés, and cheeses, all made by Isabelle and Richard in their specialized workshops.