Inspired by the famous Rosette de Lyon salami this salami is made with free-range West Country pork seasoned with salt, black pepper, garlic and a classic French blend of spices called Quatre Epices (ginger, white pepper, cloves, and mace). It is similar to a Saucisson Sec, but the addition of the Quatre Epices gives it a sweeter and slightly more spicy flavour. Ready sliced just serve and eat.
Perfect with a spicy red wine like a Syrah from the Rhone valley or a Chilean Cabernet Sauvignon
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