DETAILS: Taking influence from the Spanish love of pork and seafood. Cured in paprika, garlic and cuttlefish ink. Air dried for a minimum of four months.
TASTING NOTES: A good layer of top fat offers a creamy mouth feel, subtle salt crystals, with a good hit of garlic and note from the cuttlefish.
INGREDIENTS: Free range pork, tomato, garlic, cuttlefish ink (FISH), pepper, dextrose, culture, salt
PRESERVATIVES: Sodium nitrate, sodium Nitrite
PORK FARMER: RICHARD SCOTT
LOCATION: WEST SUSSEX
BREED: DUROC CROSS x LARGE WHITE - FREE RANGE
UNIT SIZE: 55g Approx - SLICED
Free range pork, tomato, garlic, cuttlefish ink (FISH), pepper, dextrose, culture, salt