Sold by: Severn Spots Ltd
Unit: 250g salami (approx)
Dry cured pork salami seasoned with black pepper and garlic.
Up to 5 weeks shelf-life.
Ingredients: Free range pork, Milk powder, Salt, Black pepper, Sugar, Garlic powder, Starter Culture. Preservatives: Potassium Nitrate, Sodium Nitrite. Prepared with 134g of raw pork per 100g finished product. Moisture lost during curing and maturation. Coating of pencillan nalgiovence on exterior casings.