Kurobuta Pork is one of the most highly prized pork products available in this country. It comes from the ancient breed of pig known as Black Berkshire, one of the oldest breeds known to exist. Kurobuta Pork is raised in the mild climate of Broken Head NSW (near to Byron Bay), where the pigs have a low stress lifestyle. The pigs are raised in eco-pens and are fed a blend of wholesome wheat, barley, sorghum, and macadamia nut.
100% Australian Kurobuta Berkshire Pork meat is salted, and left to steep in a specially blended truffle mix made in-house by the team at Victor Churchill. It is then left to naturally slow cure for 3 months. This process has been perfectly executed and mastered by De Palma Salumi resulting in an exceptional Salami. This traditional nitrite free process guarantees a rich, smooth taste, clean palate and intense aroma.
This Salami is perfect for antipasto platters, or even consumed on its own with some crusty bread.
In order to maximise the flavour and aroma of any cured product, we suggest you serve the product at room temperature, or about 21ºC.
This is a pre-sliced & packaged product.