Ian and Sue Whitehead run Lane Farm in the heart of Suffolk, they are award winning growers and producers of fine hams, bacon and sausages. In 2010 they won the Suffolk Product of the Year as well as a Great Taste Award. They have featured as one of Jimmy’s food heroes in Olive magazine as well as being featured in a Delia’s Christmas cookbook.
Their salamis are hand-made and then hung to dry for 4-months, with a unique white mould that is similar to that found on Camembert. We love their chorizo which has got a great porky texture and a nice spicy kick of paprika. We are very much looking forward to stocking their award winning Suffolk Salami and Charcuterie when the Deli opens in October. When we visited recently we were able to taste some great, bacon, hams and of course chorizo but we also a got a sneak peak of a whisky salami that Ian and Sue are working on combining my two favourite things.
In the mean time if you want to try Suffolk Salami you can go through the following website to find a list of distributers and farm shops.
Vincent’s Recipe for Suffolk Salami with Clams and Sourdough Drencher.
Feeds 2 as a starter or light main
500g of Fresh Clams
200g Suffolk Chorizo
100ml of white wine or dry cyder
50g of white onion or shallots
2 cloves of garlic
2 thick slices of Sourdough
Handful of fresh parsley
Salt and pepper
Clean the clams in plenty of fresh running water to remove any grit.
Cut up the chorizo into small cubes.
Finely slice the the onion and finely mince 1 of the garlic cloves.
In a large pan (enough to cook the clams) fry the onion and garlic in a little oil till translucent.
Add in the chorizo and continue to fry until crisp and the onion and garlic has taken on the same colour.
Add the wine then turn up the heat and add the drained clams and put a lid on.
Chargrill or fry the sourdough bread in a little oil until golden, then rub with the remaining garlic.
The clams should open in around 4-5 minutes, give the pan a shake and cook till the clams have all opened.
Discard any unopened clams.
Put the toasted sourdough in the bottom of 2 bowls, finish the clams and chorizo with the parsley and spoon over the sourdough, making sure you use all of the juice.
Serve with something ice-cold maybe a dry Manzanilla sherry or your favourite Suffolk Cyder