De Palma Free Range Truffle Salami
De Palma Salumi
Free Range Pig
Slow Fermented and Cured Sausage
With a lovely floral bloom on natural skins these Norcia style salami are the real deal. Using only Australian free-range pork the De Palma family blend coarsely ground mince and selected back fat with salt, freshly ground pepper and minced truffle. After fermentation the salami are aged and air dried for 3 months giving a firm texture and exceptional deep, delicious savoury flavour.
Slice around 3mm thick and serve with Italian red wine or perhaps some cool climate shiraz. This salami loves bread and salty treats like preserved olives. It is a top shelf product that has very broad appeal and is exceptionally moreish.