Peppered Salami

Peppered Salami.

Made from free range pork

Each salami will weigh ‘approx 225g’

Shelf life up to 5 weeks.

Dry cured pork salami seasoned with black pepper and garlic.

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. Filled in collagen casing. Coating of pencillin nalgiovence on exterior of casings.

Once opened keep refrigerated and consume by use by date.

Allergens: Milk powder.