10000 in stock
Free-range pork is ground and seasoned with salt, garlic and black pepper. The salami is fermented and air-dried for several weeks. Robust garlic nose and flavour with a pepper finish. It lives up to its name! Serve with warm crusty bread and a glass of robust red wine or a full-bodied cider.
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Pork, salt, garlic, black pepper, mace, coriander, chilli
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