SPANIARD

'The Spaniard' is a limited release salami, one of our tour of Europe paying tribute to the original artisans who are the real masters of charcuterie. Ground Mangalitsa pork is hand-mixed with diced belly and jowl, plenty of smoked paprika and a generous amount of Spanish dry white wine.

Carefully dried for three to four months until ready to be thinly sliced and enjoyed on its own or as part of a charcuterie platter.

INGREDIENTS; PORK, PORK FAT, GARLIC, SPICES, PEPPER, SUGAR, WINE, sodium nitrate, sodium nitrite & culture starter.

Sliced 75 or 150 grams. 20 day shelf life.