Garlic & Pepper Salami - Salt Pig Curing Co, The Cotswolds
from £4.00
A lot of time and effort go into butchery for this premium product. The best fat from the back of the pig is hand diced along with a high percentage of lean leg before being mixed with minced shoulder. Fresh garlic and coarse black pepper give the supporting flavours and the butchery efforts ensure a soft bite with every slice
Sliced Amount:
A lot of time and effort go into butchery for this premium product. The best fat from the back of the pig is hand diced along with a high percentage of lean leg before being mixed with minced shoulder. Fresh garlic and coarse black pepper give the supporting flavours and the butchery efforts ensure a soft bite with every slice
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