Cut: 75% lean meat, 25% belly and back fat
Technique: specific ratio of lean and fat, minced and then mixed with the spice and cure blend added, stuffed into natural casings, fermented for 72hrs and aged for a minimum of 2 months
Origin: UK, Suffolk
Tasting Notes: Rich and rounded with the flavor of our own blend of Achari spices – truly unique
The spice mix for this salami with black pepper is based on an Indian recipe for pickling going back hundreds of years. This is combined with traditional methods for fermenting, and ageing which come together to create a genuinely unique, contemporary product. A delicate blend including fennel seed, Talicherry black pepper, and fenugreek give this salami a complex yet subtle flavour.
INGREDIENTS: Pork, Salt, fennel, black pepper, nigella seed, mace, fenugreek, dextrose, sodium nitrite, sodium nitrate