Capreolus Salami

Capreolus Salami

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We kept being asked for a hotter salami and so we created the Dorset Warmer.  Flavour is of great importance to us, and not just heat, so we put whole black peppercorns and three varieties of chilli into this recipe - two of these chillis are not very hot; urfa chilli has a warm, woodland-floor flavour, ancho chilli brings sweetness to the mix and then hot chilli flakes add the kick at the end.  We call this the salami with a slow burn.  Ready to eat but it might be advisable to have a beer to hand to cool things down a little