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Christmas is coming…

By sarah juggins In: CHORIZO | COURSES | NEWS | SALAMI | November 23, 2016 No Comments


Christmas is coming at Marsh Pig

Christmas greetings to all our friends

We are now on our headlong rush towards Christmas here at Marsh Pig HQ, which means frantic mixing, packaging and labelling charcuterie ready to sell online or at markets and fairs across East Anglia and, of course, filling the shelves of the amazing deli’s and farm shops we supply across the UK.

At Marsh Pig, we never stand still and one of the best things about the work is devising new products. Which is why we are very excited about some new products we are launching in the next few weeks.

New products

Making new products is always exciting – matching food flavours to get a perfect marriage is one of the best things about being a chef/producer and our latest offering is a Red Wine and Black Pepper Jerky. This will be appearing on market stalls and on our website any day now, so keep checking it out.

And in the new year, we are introducing two new salami flavours. At the moment these are under wraps, but suffice to say, we are very excited about the new products and can’t wait to unveil them in 2017.

Our markets in December

The second favourite thing we do is meeting and chatting to our customers, and over the first weekend of December we are busy, busy, busy. The markets tend to wind down after that first weekend but you can still catch us at Creake Abbey on 17th December for any last minute Christmas bits and pieces.

2nd 3rd & 4th December Deepdale Christmas Market

3rd & 4th Woodfordes Christmas Market

3rd and 17th Creake Christmas Market

Online shop

While it is great to see you at the markets, we know that not everyone can get to deepest Norfolk to re-stock on the salami and chorizo. All our stock is available via our online shop and we have just added some new ‘bundles‘ to the range.

Among the bundles on offer are:

Jerky Head bundle – this is for those of you who love our 2-Gold Stars Great Taste Award winning chilli beef jerky. 30 bags of the tasty pocket-sized snacks should keep you going for a few days! (£60)

Some Like It Hot – This one is for those of you who like a bit of heat in your charcuterie. A whole chorizo, a whole oak smoked chorizo, one sliced Garlic and Paprika Salami and four bags of Chilli Beef Jerky (£30.50)

Taste Explosion – if, like me, you can’t decide which is your favourite, then the Taste Explosion is the pack for you. Red Wine and Black Pepper Salami; the Great Taste Award winning trio, Fennel Salami, Garlic and Black Pepper Salami and Coppa; and Bresaola, all in one pack – this has to be a charcuterie lover’s perfect package. (£30)

Marsh Pig Feast Pack – this is the ultimate bundle for people who love charcuterie. It contains just about every Marsh pig product in one flavour-filled pack. Sliced Fennel Salami, Sliced Red Wine & Black Pepper Salami, Sliced Garlic & Black Pepper Salami, Sliced Garlic & Paprika Salami, Oak Smoked Chorizo, Sliced Chorizo, Selection Pack, Pancetta, two bags of Chilli Beef Jerky, Lomo, Bresaola, and Coppa – perfect for a party or simply to indulge your own taste buds. (£55.50)

Please note, the last guaranteed date of delivery before Christmas is 21 December for any online orders.

Christmas present ideas
While the 3 December is the last date that you can start the process of making your own bacon and pancetta with our Bacon and Pancetta Curing Kits , that does not mean you cannot still give them as a gift this Christmas. The kit makes the perfect Christmas present for anyone wanting to have a go at making their own cured meats or you could just treat yourself. There is something so very satisfying about tucking into a bacon sandwich, knowing you have brought home the bacon!

Our Curing and Smoking Courses are an ideal present for anyone who has an interest in artisan food production. While the course is all about making a great product, it is also a fun and informative day learning how to make delicious bacon, pancetta, biltong, beef jerky, fresh sausages and salami. As well as learning how to cure a whole muscle joint, which will produce Coppa or Bresaola.

It is not just skills you will take home, you will also leave Marsh Pig HQ with a bag of foodie delights, including the sausages and bacon you have made, as well as your very own salami to cure at home. You will also be given a collection of recipes to get you started on your curing and smoking adventure.

The course will take you through:
The different breeds of pigs, and the importance of quality meat selection.
Which cuts of meat are best used for curing.
Curing ingredients, and where to source them.
A range of techniques, including dry curing, cold smoking and air-drying.
You will also be shown how to build a simple cold smoker; so you can smoke all your meaty and fishy delights at home.

All ingredients, a light breakfast and an informal lunch are included in the price of £175.

Watch the video on our website to learn more.


Norfolk Table: One County, Twenty Chefs is the latest publication from the guys and gals at Feast Publishing. The book champions twenty restaurants, their talented head chefs and the producers who work with them. Marsh Pig is taking a starring role in the book as the head chef at Roots in Norwich, Gareth Crimmins, uses Marsh Pig charcuterie extensively in the city centre restaurant.

To get your copy of the book, priced £19.95 contact one of its authors, Sarah Juggins – who also doubles up as one of our market goddesses on occasion. Sarah can be reached via email on

And finally….
From all of us here at Marsh Pig HQ (including Mia the dog), we sincerely wish all our customers and friends a truly wonderful Christmas and a happy and healthy New Year. We look forward to seeing you all in 2017.


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sarah juggins