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: classic Saucisson sec style fermented salami, forward with black pepper with a fermented tang finish – large format
This is the simplest version of our entire product range and one, which highlights beautifully the flavour of our pigs. This salami is flavoured solely with black pepper, is fermented for 2-3 days and then aged for 2-3 months. It is made very much in the French style of a saucisson sec while displaying our unique touch.
INGREDIENTS: Pork, Salt, black pepper, sodium nitrite, sodium nitrate