British Charcuterie Handmade in Cornwall

Frequently Asked Questions

Why we use Nitrates and Nitrites

I could go on about this for a long time......basically we want to ensure that we are making a safe and reliable product for you to enjoy! Following is a bit of legislation and the results of the tests that we have that show the residual amount of nitrates and nitrites that are in our finished products.

GUIDANCE NOTES ON THE REVISED PROVISOINS ON NITRITES/NITRAES IN MEAT PRODUCTS SET OUT IN THE MISCELLANEOUS FOOD ADDITIVES (ENGLAND) REGULATIONS 2007.

This guidance represents the views of the Food Standards Agency (FSA)

The notes in this section cover only those aspects of the above legislation that are specific to the use of nitrites and nitrates in meat products (E249 potassium nitrite, E250 sodium nitrite, E251 sodium nitrate and E252 potassium nitrate).

Extracts - Vegetable Extract Nitrates

The indirect addition of nitrates to foods via extracts of vegetables such as spinach or celery should be considered an additive use and not a food use (ie the extract is being added for preservation as it contains a standardised level of nitrate) and consequently such use would not be permitted by Regulation 1333/2008 as these extracts have not been approved as preservatives.  Reference Food Additive Legislation Guidance and Compliance…

https://www.food.gov.uk/sites/default/files/media/document/food-additives-legislation-guidance-to-compliance.pdf   page 31                                                               

By definition, cured meats must include the salts and sodium/potassium nitrite or sodium/potassium nitrate, so what about those “nitrate free” cured meats being sold to chemical anxious consumers? They use “natural” sources of the very same chemical, such as celery and beet juice and sea salt. A chemical is still the same chemical, regardless of where it comes from! NO3 = NO3……. They are no more free from nitrites and nitrates than conventional cured meats.

So, when someone says that they avoid foods with nitrites and nitrates, they must have missed basic chemistry lessons! The lovely pink/red colour in a cured meat is there because of the use of nitrites/nitrates.

Maximum permitted residual             Nitrites                             Nitrates

                                                            100ppm                       250ppm

Residual test of Deli Farm Charcuterie salami and cured meat

Coppa                                                  <5ppm                         16ppm

Salami                                                 <5ppm                         79ppm

Pokers                                                 <5ppm                         145ppm

So, you can see that the nitrites and nitrates that we have used have done their job in ensuring that we have a safe and reliable product to sell, there is virtually no residual Nitrites and the Nitrates are so low that it is well below the permitted inclusion rate.

Do you have a shop?

Unfortunately we do not have a shop; if you are in the area orders can be placed via email or telephone and collected, alternatively you can purchase through our online shop.

If you have any queries regarding an order please quote your order number (found on your order emails). If you would prefer to speak to someone to place your order please phone 01840 214106 or you can always write to us, our address can be found in "contact us" at the foot of this  page.


If you experience any difficulty in placing or paying for your order please phone on 01840 214106.

What does "charcuterie" mean?

Basically charcuterie means any "ready to eat meat, mostly pork" - this can be any meat products that have been cured or preserved in such a way that they do not need any further processing or cooking before eating. It applies to pork pies, cooked hams, beef etc., pates and terrines as well as salami and all dried and cured meats.

What is the history of salami and air dried charcuterie?

Preserving meat by air drying dates back at least to Roman times. It allowed meats, mostly pork, to be available in the hot summer months when it was not safe to slaughter. Once the preserved dried meats were ready to prevent over drying they were stored either buried in wood ash, this would also keep the flys away, or were coated in oil or fat.

Can you deliver abroad?

We can deliver abroad, however our online shop is for the UK mainland only. Please contact us for delivery charges to another country – +44 (0)1840 214106.

Can I have my parcel delivered to a different address to the billing address?

Yes, our online shop will give you an option to do this.

How long does delivery take on online shop purchases?

Whole products: for all orders received* before 10:00 a.m. on a normal working day, we aim to get dispatched on the same day on a next working day delivery service.

Sliced products: All our slicing is done to order so these will take a day longer.

*Payment confirmation will be needed before dispatch.

Please see Shipping & Delivery for delivery pricing and terms.

Where can I buy DFC products?

We do not have our own shop at Deli Farm but you can order our products from our online shop, by phone or from one of our many stockists (delicatessens & farm shops). Please email us with your postcode and we will let you know where your nearest stockist is.

We also exhibit at a number of shows and food fairs, see our calendar for upcoming events

Interested in selling or using our products? Please phone 01840 214106 or email info@delifarmcharcuterie.co.uk for details.

For trade enquiries please email info@delifarmcharcuterie.co.uk

How long can I keep my DFC products?

All our products have a "Best Before Date” NOT a Sell By/Use By date:

Whole & half large Salami, Coppa and Bresaola -  7 months "Best Before Date"
Medium and small salami and duck breast -            5 month "Best Before Date"
All retail sliced packs -                                                      12 week "Best Before Date"

How do I store my charcuterie products?

Modern houses are very dry, therefore to prevent from over-drying too quickly either wrap in greaseproof paper and then cover in cling film or similar or smear with a light covering of olive oil (especially the cut face), wrap in greaseproof paper and place in a cool dark cupboard.

The outer skin is a natural casing which acts as a barrier. It is recommended that you peel back this skin before slicing.

Do I need to keep my charcuterie products refrigerated?

No, air-dried salami etc. were made long before refrigeration and enabled meat to be preserved and eaten throughout the year. Because of the way our products are dried and matured they do not need to be refrigerated, they will not go "off" but will continue to dry if not protected.