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 6 weeks
Tasting Notes: Rich and rounded with the flavour of our own blend of Achari spices – truly unique
The spice mix for this salami is based on an Indian recipe for pickling going back hundreds of years. This is combined with traditional methods for fermenting, and ageing which comes together to create a genuinely unique, contemporary product. A delicate blend including fennel seed, Talicherry black pepper, and fenugreek this salami has a complex yet subtle flavour.
Pork back fat, salt, black pepper, coriander, bay leaf, sodium nitrite