Air dried muscle of pork neck, dry cured with a blend of peppers, coriander, juniper, mace & allspice. The muscle is then air dried for over 12 weeks until the required texture is created.
Gold medal winner in both the British Charcuterie Awards & British Cured Meats Awards and runner up overall best whole muscle product.
Sliced and vac packed in 50g packs. Shelf life 90 days from delivery. RRP £5