Cured with sea salt and black pepper and then smoked lightly three times over apple wood to give a smoky finish that sits perfectly with the meat, neither one overpowering the other. It is dried for at least three months to ensure it melts in the mouth. 100g pack
Cured with sea salt and black pepper and then smoked lightly three times over apple wood to give a smoky finish that sits perfectly with the meat, neither one overpowering the other. It is dried for at least three months to ensure it melts in the mouth. 100g pack
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