This rare limited release salami is made using ground Mangalitsa pork hand-mixed with ground and diced Wagyu beef from our friends at Tenchmore Farm here in Sussex. Black pepper, garlic and whole mustard seeds plus a generous amount of dry white wine are added. The whole mix is then stuffed into large gauge ox bungs that are then carefully dried for three to four months until ready to be thinly sliced and enjoyed individually or as part of a charcuterie platter.
INGREDIENTS; PORK, BEEF, GARLIC, SPICES, PEPPER, SUGAR, WINE, sodium nitrate, sodium nitrite & culture starter.
Pre-sliced 75 grams. 20 day shelf life.
