Free range Fallow Venison traditionally dry cured with pork fat. The Cranberry and Pink Peppercorn give this soft flavoured Salami a lingering sour and peppery after taste.
It’s ideally served with a mild flavoured cheese, dried fruit, nuts and accompanied by a light bodied beer or ‘Hunter Valley’ style wine.
Free range Fallow Venison traditionally dry cured with pork fat. The Cranberry and Pink Peppercorn give this soft flavoured Salami a lingering sour and peppery after taste.
It’s ideally served with a mild flavoured cheese, dried fruit, nuts and accompanied by a light bodied beer or ‘Hunter Valley’ style wine.
