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Sliced salami from the Knepp Estate in West Sussex, home of England's best-known rewilding project. Organic beef from the estate is minced with free-range pork from regenerative partner farms, seasoned with a house blend of black and white pepper, garlic, coriander and mace, and cured in small batches on site. Rich, beefy and gently spiced. Sliced and ready to eat. 50g pack.
How to enjoy
Take it out of the fridge 15 to 20 minutes before serving so the fat softens and the flavour comes through.
Serve on a board with our Picante Gordal Olives, Guindilla Piparras, good bread and a hard cheese.
Lay over a pizza straight out of the oven, or tuck into a sandwich with rocket and Pommery mustard.
Keep in the fridge and eat within a few days of opening.
Sliced salami from the Knepp Estate in West Sussex, home of England's best-known rewilding project. Organic beef from the estate is minced with free-range pork from regenerative partner farms, seasoned with a house blend of black and white pepper, garlic, coriander and mace, and cured in small batches on site. Rich, beefy and gently spiced. Sliced and ready to eat. 50g pack.
How to enjoy
Take it out of the fridge 15 to 20 minutes before serving so the fat softens and the flavour comes through.
Serve on a board with our Picante Gordal Olives, Guindilla Piparras, good bread and a hard cheese.
Lay over a pizza straight out of the oven, or tuck into a sandwich with rocket and Pommery mustard.
Keep in the fridge and eat within a few days of opening.