Pork & Fennel Salami De Palma Sliced
This traditional cured Salami from the Tuscany region in Italy, is produced using a combination of 100% Australian Pork Cheek, Belly, and Shoulder meat which is then salted, and marinated in garlic and fennel. It is then left to naturally slow cure for 3 months. This process has been perfectly executed and mastered by De Palma Salumi resulting in an exceptional Salami. This traditional process guarantees a delicate, tender and creamy mouth feel to the end product.
This Salami is perfect for antipasto platters, or even consumed on its own with some crusty bread.
In order to maximise the flavour and aroma of any cured product, we suggest you serve the product at room temperature, or about 21ºC.