This flavourful salami is made from pork shoulder and ham trimmings. The minced meat is generously seasoned with salt, herbs and spices, and flavoured with wild fennel pollen and seeds, for a touch of herbal freshness.
The meat is rested for 12 hours and then stuffed into natural casings. The resulting sausages are left to dry for 7 days and then matured for a further 18 days.
Available in 2 days