After the success of Close Leece Farm's chorizos and salamis we wanted to produce a charcuterie that showcases the flavour of our meat and the quality of the fat. Working with a Polish chef, who has been with us for many years, we focused on developing an unsmoked Polish Kielbasa. There are a wide range of such sausages and we tried many, finally deciding upon this wonderful recipe.
The surprise is the delicate fruity note of juniper berries, balanced with marjoram. We believe this brings a very different product to the British charcuterie scene.
Winner of a Great Taste Award 2018
Great Taste Awards Judge’s comment – “A really generous sausage with deep savoury aromas. Well judged ratio of fat to meat. Sweet creamy flavours from the fat and deep meaty notes from the pork with a delicious smooth finish in the mouth”.
Presented as a 100g stick, peeled and vacuum packed to ensure freshness from the Isle of Man.
About the Producer
Close Leece Farm is situated in the west of the Isle of Man. We specialise in making award-winning artisan charcuterie, handmade on the farm from our herd of pasture raised rare breed Pedigree Tamworth pigs and native Manx Loaghtan lambs. Tracey Ridgway, our founder, has ensured her core values - protection of rare breeds, the highest possible animal welfare standards and minimising our impact on the environment - are at the centre of everything we do.
We make our charcuterie by hand on the farm, using the latest techniques to maintain the highest quality standards, but with an eye to traditional charcuterie making. We spare no effort in producing the very best charcuterie and source the finest ingredients and best cuts of meat to ensure premium quality products.
Our amazing charcuterie has won us many awards. Amongst these, every one of our 10 core charcuterie products, with the exception of our Thermonuclear Chorizo (a recent addition), has achieved a Great Taste Award, including a coveted 3 star award for our Manx Chorizo.