Corndale Garlic & Black Pepper Salami

Details

Handmade in Northern Ireland using Corndale Farm’s own free-range pork, this salami is delicately seasoned with garlic and black pepper, then cured and air-dried for several weeks to develop its full, mature flavour. From the first producer of free-range charcuterie in Northern Ireland, this Bronze award-winner at the Blas na hÉireann Awards is a natural addition to any cheeseboard or a flavourful topping for homemade pizza.