Snackalami 'Spicy'

Snackalami won multiple Great Taste Awards in 2024 and 2025.

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.

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.

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

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.