Snackalami 'Classic'

£2.35

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Made with outdoor-reared British pork from our farmers in Kent.

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Size

Single Pack

Multi Pack (12)

DESCRIPTION

Made with outdoor-reared British pork from our farmers in Kent, our Snackalami is salami built for snacking.

The classic flavour takes its cue from a proper saucisson with the addition of garlic and black pepper.

Lovely as part of a charcuterie board, or eaten straight from the pack when a knife and board feel like too much admin.

Salami snacks made with outdoor reared British pork: Two sticks of handcrafted dry cured salami in every 30g pack, made in the UK with high welfare pork from farms in Kent and seasoned with white pepper, ground coriander, garlic and cracked black pepper.
High protein, keto and low carb: 13g protein and under 1g carbs per 30g pack. Keto friendly and gluten free.
Great Taste Award winning salami, cured the honest way: All three Snackalami flavours are Great Taste winners. Just 50 parts per million nitrite, the lowest level that keeps cured meat safe and in line with the Soil Association standard, a fraction of the 250ppm typical in mass produced cured meats. No cure accelerators, no colour fixers.
Classic flavour: Meaty and peppery, inspired by the traditional pairing of garlic and pepper, with cracked black peppercorns giving it its signature bite. Seriously good with beer, ale, cider and wine, or straight from the packet.
Single packs or boxes of 12: Individually wrapped 30g packs, ideal for lunchboxes, desks, days out and sharing. Store in a cool, dry place away from direct sunlight, no fridge needed.

INGREDIENTS

Ingredients: Outdoor Reared British Pork (96%), Salt, Spices (White Pepper, Ground Coriander, Garlic, Black Pepper), Dextrose. Preservatives: Sodium Nitrite (E250).

Allergens: Contains no known allergens. Gluten Free.

NUTRITIONAL INFO

Per 30g pack:

Energy 313kJ / 74kcal

Fat 2.2g

of which saturates 0.8g

Carbohydrate 0.4g

of which sugars 0.1g

Fibre 0.2g

Protein 13.1g

Salt 1.2g

High Protein

Gluten - Free

Ultra Low Carb

Our snacks were made to be enjoyed with a glass of the good stuff. Here's what to crack open alongside each crunch

SNACKALAMI CLASSIC WITH HAWKSTONE IPA
A bit of hop character is what Classic wants. The tropical fruit and citrus of a good IPA meet the peppery, air-dried pork head on, the bright bitterness cutting through the richness and keeping every bite as moreish as the last.
HOPS: Citra, Mosaic, Simcoe, Amarillo
MALTS: Pale Ale, Maris Otter, Caramalt, Crystal, Vienna

More ABout This Product

OUTDOOR REARED BRITISH PORK

We only work with farms where the pigs live outdoors, with the freedom to roam about and do the things pigs like to do.

We've stuck with the same small group of trusted farmers in Kent for over a decade now. They are pioneers of the UK's sustainable farming movement and are continuing to find new ways working with the land that lessen our impact on nature.

HIGH PROTEIN / LOW CARB

Almost zero carbs, and naturally high in protein. These are proper tasty Keto snacks - but be warned, they're dangerously moreish.

AWARD-WINNING

Snackalami won multiple Great Taste Awards in 2024 and 2025.

NO FRIDGE REQUIRED

All of our snacks are happy outside of the fridge. You might prefer to enjoy them cold (we're quite partial to chilling our Snacking Pickles), but they will last just as long in the cupboard.

ULTRA LOW IN NITRATES

Nitrites have a vital job to do. In cured meat, a small amount of sodium nitrite keeps harmful bacteria (including the one behind botulism) in check. That's why it's in the cure, and why it wouldn't be safe to make our snacks without it.

What we can control is how much. Our snacking salami is cured using the lowest possible level of nitrite that does the job properly - 50 parts per million, in line with the Soil Association's standard, and a fraction of the 250ppm commonly used in mass-produced supermarket cured meats.

So yes, you'll see nitrite on the ingredients list. It's there in the smallest amount needed to keep things safe. We also don't use any cure accelerators, colour fixers, or shortcuts - which is the most honest, low intervention way to cure meat.