'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.
Stuffed into an ox bung it is then 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.
Pre-sliced 75 grams. 20 day shelf life.