Hot Peppery Salami
- Pack size:
- 1x80g
- Case:
- 10 units
- Splits available
Free-range pork is ground and seasoned with salt, cayenne pepper, white pepper, fennel and sweet wine. There is a mild fennel flavour with overtones of sherry which builds to a strong chilli finish and a long, slow burn. The sausages are fermented to give an acidic 'twang' to the flavour before slowly air drying and maturing for several weeks. Serve with crusty bread and creamy goat curd. It would go well with a robust red wine or a powerful scrumpy cider.
Diets
Suitable for: Lactose FreeSuitable for: Gluten Free
Ingredients
Pork 85.25%, pork back fat 9.77%, curing salt 1.8%, sherry 1.51%, cayenne pepper 0.68%, ascorbic acid 0.3%, dextrose 0.3%, white pepper 0.2%, fennel 0.11%, garlic powder 0.06%, flora Italia LC culture 0.02%
Nutritional Information (per 100g)
| Energy | 1,298 kJ |
| Energy | 311 kcal |
| Fat | 19.2 g |
| — of which saturates | 8.9 g |
| Carbohydrate | 2.6 g |
| — of which sugars | 1.1 g |
| Protein | 31.7 g |
| Salt | 4.2 g |
£5.15