Garlic Salami
- Pack size:
- 1x80g
- Case:
- 10 units
- Splits available
Free-range pork is cured with garlic, black pepper, mace and coriander. The aroma is enticing - with garlic unashamedly to the fore. The flavour is definitely of garlic, but it does not overshadow the fine quality of the pork. The sausages are fermented to give an acidic 'twang' to the flavour before slowly air drying and maturing for several weeks. Serve with a robust red wine or a medium-dry cider.
Diets
Suitable for: Lactose FreeSuitable for: Gluten Free
Ingredients
Pork 85.68%, Pork back fat 9.8%, Curing salt 2.56%, Garlic 0.80%, Ascorbic acid 0.3%, Dextrose 0.3%, Black pepper 0.21%, Mace 0.13%, Coriander 0.1%, Chilli flakes 0.1%, Flora Italia LC culture 0.02%
Nutritional Information (per 100g)
| Energy | 1,426 kJ |
| Energy | 343 kcal |
| Fat | 24.3 g |
| — of which saturates | 12.1 g |
| Carbohydrate | 2.3 g |
| — of which sugars | 1.7 g |
| Protein | 28.4 g |
| Salt | 4.2 g |
£5.15