Ventricina Salami

Produced by a local family business in Osbourne Park, Del Basso.  The Pork & Beef used in this salami is coarsely hand carved and combined with traditional spices (paprika, garlic, salt, pepper and a hint of chilli) and cured for 2 months.  Best enjoyed in a gourmet roll or perfect for a platter made to impress.

Share Button