Rare Breed Salame Aquila (minimum weight 340g) Salami pepper and a touch of

pepper and a touch of honey to kickstart the fermentation) and is only aged for a month

black peppercorns and red wine

if it's been hot and dry then the chillis are more spicy and the salsicce can get pretty hot

unpasteurised olives are alive and will slowly carry on slowly fermenting and producing gas unless they are kept very cold

fresh flavour

Rare Breed Salame Aquila (minimum weight 340g) Salami pepper and a touch ofThe pigs are Nero dAbruzzo, with a thick layer of creamy fat which is full of omega 3 fatty acids from so much foraging that is perfect for making salumi. Their range is made with no preservatives other than salt and seasoned with Montepulciano dAbruzzo wine. Using the same ingredients as Salame Nobile but more finely minced. This is a traditional Abruzzese salame that was typically aged between 2 pieces of wood to expel any air and still keeps this