Awarding winning air dried muscle of pork neck, dry cured with a blend of peppers, coriander, juniper & mace. The muscle is then air dried for many weeks until the required texture is created. Gold medal winner in both the British Charcuterie Awards & British Cured Meats Awards and runner up overall best whole muscle product. Received Gold in Irish food Awards 2020 Sliced and vacuumed packed, ready for you to serve. Shelf life 30 days minimum
