A selection pack containing Calabrian Pepperoncino Salami: a cured pork salami with red hot peppers & black pepper; Calabrian Salami: a cured pork salami seasoned with fennel seeds; and Capocollo: cured pork neck fillet.A super selection platter all the way from Calabria - the toe of the boot in Italy
1Calabrian Pepperoncino Salami
Pork, Hot Pepper Paste (4%) (Red Hot Pepper, Salt, Antioxidant: Ascorbic Acid; Acidity Regulator: Citric Acid), Salt, Dextrose, Natural Flavouring, Black Pepper (0.3%), Antioxidants: Ascorbic Acid, Sodium Ascorbate, Preservatives: Potassium Nitrate, Sodium Nitrate, Prepared with 130g of Pork per 100g of finished product, Moisture is lost during curing and maturation
2Calabrian Salami
Pork, Salt, Dextrose, Fennel Seeds (1%), Garlic, Antioxidant: Sodium Ascorbate, Preservatives: Potassium Nitrate, Sodium Nitrate, Prepared with 130g of Pork per 100g of finished product, Moisture is lost during curing and maturation
3Capocollo
Pork, Salt, Dextrose, Sucrose, Natural Flavourings, Black Pepper, Antioxidant: Sodium Ascorbate, Preservatives: Potassium Nitrate, Sodium Nitrite, Prepared with 130g of Pork per 100g of finished product, Moisture is lost during curing and maturation
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1Calabrian Pepperoncino Salami
Typical values
Per 100g
Energy
1234kJ
Energy
296kcal
Fat
19g
Of which Saturates
9.9g
Carbohydrate
2.4g
Of which Sugars
0.6g
Fibre
<0.5g
Protein
29g
Salt
4.5g
2Calabrian Salami
Typical values
Per 100g
Energy
1436kJ
Energy
343kcal
Fat
23g
Of which Saturates
14g
Carbohydrate
3.7g
Of which Sugars
<0.5g
Fibre
<0.5g
Protein
30g
Salt
4.5g
3Capocollo
Typical values
Per 100g
Energy
1530kJ
Energy
368kcal
Fat
29g
Of which Saturates
14g
Carbohydrate
<0.5g
Of which Sugars
<0.5g
Fibre
<0.5g
Protein
37g
Salt
5.0g
Preparation and Usage
Try with a tomato and rocket bruschetta Serving: Remove from fridge and open pack 15 minutes before serving to allow the flavour to develop.
Origin Information
Country of Origin: Italy
Recycling
Component
Material
Recyclable
Tray
Plastic
Film
Plastic
Disclaimer
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