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Pork & Pink Peppercorn Salami               

Free-range pork is cured with garlic, black pepper, ginger, white pepper, cloves, and mace and then whole pink peppercorns are added. The aroma is enticing - with a hint of cloves and nutmeg.

The taste of pork is to the fore with a tinge of ginger; the pink peppercorns give a mild, prickly heat and floral overtones on the finish. The sausages are fermented to give an acidic 'twang' to the flavour before slowly air drying and maturing for several weeks.

This is a guide only ALWAYS check the label before serving

Ingredients: Pork, salt, pink peppercorns, garlic, white pepper, black pepper, ginger, cloves, mace

Preservatives: Sodium nitrite, ascorbic acid

180g pork used per 100g product.

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