bokeh photographic – Sedgwicks Charcuterie – 3737 Lo-Res

Smoked Garlic Salami

Out of Stock
Out of stock

Product Description

First the Garlic Bulbs are cold- smoked for 10+ hours, they are then mixed with the rare breed pork, a hint of paprika and black pepper then the salami are left to mature for a minimum of 4 weeks. The resulting salami’s are then cold-smoked again for another 10+ hours. The resulting flavour is strong garlic, sweet from the beech smoked and a hint of warmth from the pepper. Approx 110g.