A mixture of free-range Australian pork and pork fat, chilli, salt and olive oil is filled into a natural casing. It's then cold-smoked for eight hours and hung in a cool, dry room for fermentation.
Simply slice. No need to cook before eating.
Great to mix in with pasta, onto a pizza or enjoy on an antipasto platter
Benefits: Product of Australia, No Artificial Flavours or Colours
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