Salami lovers wanting to celebrate World Salami Day in style should head to their nearest Marco Pierre White restaurant where they will be able to tuck into some award-winning salami that has been made by an independent South-East London charcuterie company.

World Salami Day takes place on 7th September, and following the completion of an agreement between Giuseppe Perinelli and Marco Pierre White, fans of the meat-based product can now enjoy some of the charismatic Italian's 'Classic' and Fennel salamis as well as his Coppa.

Those now looking forward to an evening out, eating some delicious salami, need to look out for charcuterie dishes particularly in the famed chef's Mr White's English Chophouse, Bardolino, New York Italian and Steakhouse chain of restaurants.

Often overlooked in the world of deli meats, salami has a rich history and to some, forms part of a healthy diet that provides important nutrients such as protein and potassium.

Often eaten on sandwiches, crackers, in pita wraps, tortilla wraps or just by itself, many can't resist the ultimate duo of salami and cheese.

Originally from Rome, Giuseppe set up his own charcuterie in Penge, near Crystal Palace, where he started attending artisan markets and supplying local stockists.

Combining Mediterranean methods of fermenting and air-drying meat with what he describes as quality British meat, Giuseppe uses free-range Blythburgh pork (a blend of lines including Duroc, Landrace and Large White), and Gloucester Old Spot, from the Rare Breed Meat Company, as well as pigs from Marco's farm in Wiltshire.

With a multitude of awards already to his name, Giuseppe was more recently awarded a gold for his Nduja and a silver for the Coppa at the British Cured Meat Awards 2019.

Guests who now select the charcuterie board when visiting one of Pierre White's restaurants will be able to see for themselves why Marco was so impressed when he first came across Giuseppe's wares by chance while he was shopping in a Gloucestershire antique shop!