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The classic tuscan slicing salami made by Carlo Pieri. It's seasoned with fennel seeds and fennel pollen which are picked by his mum. Fennel became the herb of choice in Tuscany when black pepper was too expensive to add to a meat cure. Today wild fennel grows like a weed across the region and is used to season a swathe of Tuscan dishes. The pollen is not used so often but gives a sweet, curry-like intensity to the flavour of Carlo's tuscan classic.
Pork, salt, sugar, herbs, spices, ascorbic acid (vitamin C), saltpetre, E250