The Cheese-maker and the Charcutier.

It would be difficult to overstate the importance of Shropshire Salumi to the Paso-Primero story. We met by chance as we both tried to launch our businesses around the same time and over the last eight years we’ve forged an indispensable friendship.

We became regular faces at Shropshire food festivals, sharing tables and more than a few pints, as we tried to turn our passions into sustainable income. We’ve supported each other through some tough times but the passion has never dwindled and we both believe that our ‘product first’ ethos will see us through.

It was through Will and his connections in the Shropshire food scene that I met Sarah at Appleby’s. Her connection to her product, and emphasis on quality through provenance is inspirational.

I’m sure there will be loads of opportunities over the coming weeks for picky dinners, sofa snacking and decadent feast finales, and I can thoroughly recommend anything these guys offer up. They’ll elevate any occasion, even if you’re just sneaking a bit as you’re stood in front of the fridge wondering what to eat next.

The Interview :

I spoke to Sarah from Appleby’s Dairy (AD) and Will from Shropshire Salumi (SS).

- What’s your Appleby’s or Shropshire Salumi 'moment' during the festivities? I’m a big believer in each of my wines having a moment where nothing else quite hits the spot. When are you reaching for your own product?

AD - All through December when we're both working long hours and everyone needs food - there's ALWAYS cheese in the house. It's literally a life saver.

We also always have a cheeseboard on Christmas Eve with friends, we eat our own cheese but also a selection from other small Farmhouse producers, try Appleyards in Shrewsbury.

SS - I started curing meats because I wanted to stop feeding my family things that came from packets with no provenance so it’s always special when I can serve up a big board of stuff I’ve made, for everyone to tuck into. Sharing boards are a constant presence in our house!

- What can't you live without during Christmas festivities? What’s always on your table?

AD - Hot mincepies (open topped, with a massive blob of brandy butter and cream on) and a beaker (preferably one of Gills, sytch farm, with your red wine (I like it warmed, sorry!) (not mulled, promise).

SS - There’s always someone coming and going at Christmas so we always have plenty of Hobsons beer in the fridge. Usually with a mountain of cheese too. Maybe some wine…

- How can people get hold of your products and find out more about you?

AD - Our shop is open every Friday 10am - 2pm at Hawkstone Abbey farm SY4 5LN. Online at www.applebysdairy.co.uk. Or at lots of independent delis and farm shops.

SS - We’re all over the place! We’ve got markets in Ludlow nearly every week, a Slow Food Christmas event at the Bridges in Ratlinghope, the Shrewsbury Christmas market in the square and loads more. You can follow it all on Instagram on @shropshiresalumi or email me on will@shropshire-salumi.co.uk.