Wild Pheasant Salamini

Inspired by my favourite Cantonese recipe – basically anything “Pepper and Salt” including chips, if you know where to go

Wild pheasant shot locally with some buttery pearls of free-range pork fat, 10%. Garlic, sherry and Szechuan peppercorns, green and red peppers and onions cooked searing hot, to create a bit of smoky “wok-qi”, the spirit of the wok. This special salamini is great with a lager, the citric zing and the little tingle on the tongue make this salami difficult to put back in the fridge

About the size of a pork banger, store in the fridge loosely wrapped, and use within 3 weeks of arrival

minimum 50g, made with 180g meat per 100g product

Ingredients:- Wild shot pheasant, free-range rare-breed pork fat, onion, green pepper, salt, garlic, jalapeno chillis, Szechuan pepper flowers, Pedro Ximinez sherry, potassium nitrate, sodium nitrite