Gubbeen Salami

Gubbeen Salami

120g approx
€4,90
€4,90
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Gubbeen Salami
  • Gubbeen Salami
Gubbeen Salami

Ireland · Cork

Gubbeen Salami

€4,90
€4,90

Gubbeen salami is savoury and nicely balanced with a light smoky note. It’s dense and slices well, perfect for a cheeseboard.
ProducerGubbeen Smokehouse RegionCork
Weight

Free delivery over €100

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Description

Gubbeen Salami

Made by Fingal Ferguson in West Cork, using meat from their own pigs. A distinctive element in the range is the use of smoke from the nearby Fingal Ferguson Smokehouse, where traditional wood-smoking methods are used to gently smoke some of the meats. This light smoking adds depth and warmth to the salami without overpowering the clean, meaty character that defines the Gubbeen style.
Serving & Storage
Ingredients & Allergens

Pork, dextrose, golden syrup, sea salt, fennel, coriander, chilli flakes, potassium nitrite, potassium nitrate, lactic cultures Gluten free and dairy free

For allergens, see ingredients in bold.
Recipes

Our cheesemongers share their favourite ways to enjoy our foods with recipes and dishes to show-stopping cheese boards.

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Hand-Curated by Our Cheesemongers

Pairs Beautifully With

Personal recommendations from our team: pairings we've tasted, tested, and genuinely love.
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Gubbeen Smokehouse

Meet Our Producers

Gubbeen Smokehouse

Schull, Co Cork

Gubbeen Smokehouse is a family-run artisan producer based on Gubbeen Farm in West Cork, Ireland, known for its range of traditionally crafted smoked meats and charcuterie. Founded and developed by Fingal Ferguson, the smokehouse grew out of a small-scale farm tradition and has become internationally recognised for its handmade bacon, salami, chorizo, and other cured pork products. Rooted in a philosophy of whole-animal butchery, local sourcing, and minimal intervention, Gubbeen Smokehouse combines traditional curing and smoking techniques with a strong focus on flavour, seasonality, and craftsmanship. The business remains closely connected to the wider Ferguson family farm, where cheese-making, pig farming, and vegetable growing all form part of an integrated food ecosystem.

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