Dry cured fermented pork sausage
This dry cured, coarse cut salami, from South West France, is matured for over 21 days for a full robust flavour.
Packed in a protective atmosphere.
Chilli rating - mild - 1
Pack size: 200G


Pork, Salt, Lactose (from Milk), Dextrose, Sugar, Black Pepper, White Pepper, Garlic, Paprika, Nutmeg, Mace, Preservative (Potassium Nitrate), Made with 166g of Raw Pork per 100g of finished product

Allergy Information

Also, may contain Nuts. For allergens see ingredients in bold.

Produce of

Produced in France using French pork

Net Contents


Preparation and Usage

Serving suggestions: Eat as part of an antipasti selection or simply with crusty bread.Moisture is lost during curing and maturation. Inedible artificial casing, peel before consumption.

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