Beautiful thinly sliced with crusty bread and a glass of something special.
We wanted something robust and meaty, simple and classic. What better inspiration could you draw from your wild-boar-woodland than a patch of wild garlic? Jim and I joked that it wouldn’t be there long once the boar got on that paddock – they’ll be infusing themselves with all those garlicky flavours and we’d like to think that helps a little. So we are actually growing it deliberately now! Decision made – the garlic for the distinctive flavour that is everybody’s association with salami and the black pepper to add depth and the little bit that bites you back when you get a whole peppercorn. Keeping it simple really allows the flavour of the meat to come through. One for the true carnivore.
Ready to eat.
Out of stock