We think the time it takes to craft this traditional salami is well worth it. We start with coarsely ground pork, stuffed into casing. Hung by hand, the sausage ferments over the course of weeks, which preserves it and gives it a signature tang. Combined with the ground pepper inside, and the peppercorn coating on the outside, it’s a simple yet robust sausage.
Pork; Salt; Spice; Sugars (dextrose); Sodium ascorbate; Spice extract; Lactic acid starter culture; Sodium nitrite; Flavour; Smoke. Glaze: Water; Gelatin; Salt.
Please refer to the package for the most accurate and up to date ingredient information.
Fire up the grill and get ready to take wieners to the next level.