CUMBERLAND SALAMI Originating from the Cumberland sausage recipe that the Woodall family used for 8 generations, this sausage is cured for 6 weeks to create a ready to eat product with a unique, deep, rich flavour; a completely different taste experience from continental salamis and chorizos.
CUMBRIAN HAM Woodalls Cumbrian ham has been hand cured using an old family recipe, and then matured for six months to produce a delicately sweet ham.
SMOKED PANCETTA Originating from the Cumberland sausage recipe that the Woodall family used for 8 generations, this sausage is cured for 6 salamis and chorizos.
BLACKCOMBE HAM Hand rubbed with a spiced dry cure mix, and then oak smoked for five hours before being hung for six months. This ham finds a perfect balance between aromatic and unique, without overpowering the palette.
For generations, the Woodall’s family has been innovating using traditional methods. It all began at the family-run butchers in rural Waberthwaite in The Lake District. Below are the varieties available from Turners. If you havent already tried Woodalls, what are you waiting for?
ROYAL HAM This ham is marinated for eight days in liquid pickle and pale ale, giving the ham a unmistakeable British taste. It’s then hung for a further seven days to dry and then cold oak smoked for five hours..