Pork and Pink Peppercorn Salami

Free-range pork is cured with garlic, black pepper, ginger, white pepper, cloves, and mace and then whole pink peppercorns are added. The aroma is enticing – with a hint of cloves and nutmeg. The taste of pork is to the fore with a tinge of ginger; the pink peppercorns give a mild, prickly heat and floral overtones on the finish. The sausages are fermented to give an acidic ‘twang’ to the flavour before slowly air drying and maturing for several weeks.