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Pork, Pork Fat, Starter Culture: (BACTOFERM T-SPX (PEDIOCOCCUS PENTOSACEUS & STAPHYLOCOCCUS XYLOSUS)), Water, Curing Salt: (Salt, Preservative Sodium Nitrite E250 (6.25%)), Black Pepper, Dried Chilli Seeds, Garlic, Dextrose, Salt, Hickory Smoked Powder
Made with free range pork, this salami has a subtle garlic flavour. The light seasoning complements the meat and garlic rather than overpowering it. Peel Skin before consuming
Made with free range pork, this salami has a broader but slightly sharper flavour. The simple seasoning is subtly enhanced with the addition of fennel seeds.
Made with free range pork, this salami has a flavour that is enhanced by the addition of a classic Red Pepper sauce made according to an ancient Italian recipe. We add a little chilli to create a hotter but kick to this wonderful salami.