Signature Cured Salami
Our purest product of the entire range, House Salami highlights the unique taste of our pigs beautifully. We flavour our House Salami solely with black pepper, which is fermented for 2-3 days and then aged for 2-3 months. This cured salami is very much made in the French style of a saucisson sec while displaying our unique touch.
About this Product
Cut - 75% lean meat with 25% belly and back fat.
Technique - a specific ratio of lean and fat, minced and then mixed with the spice, stuffed into natural casings, fermented for 72hrs and aged for a minimum of 2 months
Origin - UK
Tasting Notes - classic sec style cured salami, forward with black pepper and a fermented tang finish in a large format.
HOUSE SALAMI INGREDIENTS
Pork, salt, black pepper, sodium nitrite, sodium nitrate
Animal - pig
Allergens - none