An exceptional salami made from Iberian pork reared in Britain by Michelin-Starred Chef Brett Graham. The Iberian pork has a distinct dark colour with pure white fat. Thanks to Brett Graham's specially crafted non-soy feed, the meat and fat in this salami are exceptionally tender and melt-in-your-mouth, offering a delightful texture and a rich, lingering flavour that lingers long after the first bite. The salami is simply seasoned with salt, pepper and garlic and fermented to perfection very carefully, using a very low level of nitrites.  No frills are needed.  The aim is to protect the quality and maximise the flavour of this superb meat, respecting all the hard work that goes into farming.