This is a pork salami based on the ‘classic’ Saucisson Sec, but with just the right of truffle added. Free range pork is ground and seasoned with garlic and black pepper, then chopped Italian black truffle is added. Truffle can be a bit like Marmite – you either love it, or hate it – and when used indiscriminately can also be very dominant. This has a subtle level of truffle; you can definitely taste it but it is only one of the flavours and is not front and centre. The sausages are filled into natural hog casings before being fermented and air dried.
This will really stand out on a charcuterie board!
Ingredients: Pork, pork fat, salt, garlic, black pepper, truffle, rapeseed oil. 170g meat used for 100g product.
Preservatives: Sodium nitrite, Ascorbic acid
What the Great Taste judges said:
“What a stunning aroma of cured pork and truffle! The pork flavour is delicate and yet builds in its delivery of flavour. The truffle dances alongside all the ingredients without taking over, and the ratio of fat versus meat is bang on the money; you have balanced the ingredients very well and still allowed the pork meat to remain the star of the show. The texture too is wonderful”.
