Capreolus Pork & Pink Peppercorn Salami 80g

Award winning 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.

Ingredients:

Ingredients: Pork, salt, pink peppercorns, garlic, white pepper, black pepper, ginger, cloves, mace. Preservatives: Sodium nitrite, ascorbic acid. 180g pork used per 100g product.