Pork & Pink Peppercorn Salami
- Pack size:
- 1x80g
- Case:
- 10 units
- Splits available
Free-range pork is cured with garlic, black pepper, ginger, white pepper, cloves, and mace and then whole pink peppercorns are added. The aroma is enticing - with a hint of cloves and nutmeg. The taste of pork is to the fore with a tinge of ginger; the pink peppercorns give a mild, prickly heat and floral overtones on the finish. The sausages are fermented to give an acidic 'twang' to the flavour before slowly air drying and maturing for several weeks.
Diets
Suitable for: Lactose FreeSuitable for: Gluten Free
Ingredients
Pork 95.69%, Curing salt 2.28%, Pink peppercorns 0.50%, garlic 0.34%, ascorbic acid 0.30%, Dextrose 0.30%, white pepper 0.24%, black pepper 0.21%, joinect IN 0.10%, Flora Italia LC culture 0.02%, cloves 0.01%, mace 0.01%
Nutritional Information (per 100g)
| Energy | 1,338 kJ |
| Energy | 318 kcal |
| Fat | 21 g |
| — of which saturates | 7.6 g |
| Carbohydrate | 0.6 g |
| — of which sugars | 0.4 g |
| Protein | 21.9 g |
| Salt | 4 g |
£5.15