Pork neck fillet from free-range pigs from the West Country is dry cured with a blend of herbs and spices and then air dried for many weeks.
The flavour carries a beautiful richness and as the pork melts on the palate we are left with a wonderful creamy, herby mouthful. Serve as part of a mixed plate of charcuterie for a superb starter or eat as you would a Parma ham with fresh figs or melon.
80g, recyclable card case and plastic tray.
Ingredients: Pork neck, salt, black pepper, white pepper, juniper berries, coriander seeds, mace, allspice.
160g pork used per 100g.