Dry cured pork salami seasoned with black pepper and garlic.
Each salami will weigh ‘approx 225g’
Shelf life up to 5 weeks.
Once opened keep refrigerated and consume by use by date.
This product is made in an environ where nuts, milk, gluten and fennel is used.
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.