Cut: 75% lean meat, 25% belly and back fat
Technique: specific ratio of lean and fat, minced and then mixed with the spice and cure blend added, stuffed into natural casings, fermented for 72hrs and aged for a minimum of 2 months
Origin: UK, Suffolk
Tasting Notes: classic Saucisson sec style fermented salami, forward with black pepper with a fermented tang finish – large forma