Red Wine & Draycott Blue Salami Pokers

Somerset Charcuterie

From £10.40 Delivery included

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  1. Item price £0
  2. Extras £0
  3. Personalisation £0
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  1. order_approve
    • Order placed
    • 4th July
  2. local_shipping
    • Dispatched
    • 8th July
  3. mail
    • Standard delivery
    • 9th - 10th July

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  • Made by Hand
  • Made in the UK
Description

A perfect combination of red wine and local blue cheese in a salami snacking stick. Made using our local traditional breed free range pork.

Need to know

Ingredients (allergens in CAPITALS): Pork (80.7%), Blue CHEESE (8.1%), Red wine (4.5%), Skimmed MILK Powder, Salt, Dextrose, Water, Black pepper, Garlic, Preservatives: Sodium Nitrite, Sodium Nitrate.

Made with 144g pork per 100g of salami.

For best quality results keep in cool or ambient temperatures and airtight for up to 30 days from opening.

Nutritional Information – Typical values per 100g
Energy 354kcal / 1475kj
Fat 23.4g of which saturates 9.7g
Carbohydrates 4.2g of which sugars 3.9g
Protein 30.3g
Salt 3.5g

All products produced in a facility that uses MILK POWDER and MUSTARD SEED.

Delivery

The delivery options for this item are listed below (if it doesn't state 'Express delivery' then that option is not available for this product). As soon as you place your order, this small business will spring into action, get it ready and send it out... (and you can feel wonderful for supporting them).

Delivery options available

Standard delivery: included
Receive it by 9th - 10th July

For more information about delivery or returning items, please take a look at our Delivery & Returns page.

Somerset Charcuterie Founders

Somerset Charcuterie

somerset

We're Somerset Charcuterie.

Our journey started 15 years ago as a hobby and we have been lucky enough to call it our life's work.

Driven by a deep commitment to our craft, we produce award-winning charcuterie that showcases bold, refined flavours—expertly crafted through traditional methods and inspired by the rich culinary heritage of the West Country.

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