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Hot Peppery Salami

Free-range pork is ground and seasoned with salt, cayenne pepper, white pepper, fennel and sweet wine. The salamis are fermented and air-dried for several weeks.

Acorn to fruity sherry flavour building to a strong chilli finish and a long, slow burn. Serve with crusty bread and creamy goat curd. Would also be excellent on a pizza

This is a guide only ALWAYS check the label before serving

Ingredients: Pork, salt, sherry (SULPHITE), cayenne, white pepper, fennel, garlic

Preservatives: Sodium nitrite, Ascorbic acid

170g pork used for 100g product

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