Description
Free-range pork is cured with garlic, black pepper, mace and coriander. The aroma is enticing – with garlic unashamedly to the fore. The flavour is definitely of garlic, but it does not overshadow the fine quality of the pork. The sausages are fermented to give an acidic ‘twang’ to the flavour before slowly air drying and maturing for several weeks. Serve with a robust red wine or a medium-dry cider.
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