Venison Salami with Cranberry & Pink Peppercorn


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Free range Fallow Venison traditionally dry cured with pork fat. The Cranberry and Pink Peppercorn give this soft flavoured Salami a lingering sour and peppery after taste. It’s ideally served with a mild flavoured cheese, dried fruit, nuts and accompanied by a light bodied beer or ‘Hunter Valley’ style wine.