This is a soft and spreadable salami with the consistency of a pâté; inspired by ventricina from the abruzzo region of italy. it is made with free-range pork from dorset and seasoned with a complex blend of herbs and a little orange zest. the sausages are filled into natural hog casings before being fermented and air-dried. it is best treated as if it was a pâté, served with toast or a sourdough cracker. lactose and gluten free. champion cured meat 2018 – taste of the west.