A spicy, spreadable salami made with fresh chilli, dried chilli and paprika.
Pork back fat is ground and mixed with shoulder meat to create a ratio
of 80% fat to 20% meat, then weighed out and mixed with salt, fresh hot
chillies, hot smoked paprika, chilli powder and chilli flakes. The meat is left
to start its fermentation overnight before it is stuffed into beef bung casings
and hung at 22 degrees for a 72 hour fermentation. It is then placed at 12
degrees to mature for 3 weeks to 6 months. Very spicy, very rich and
spreadable, this salami is best cooked in a pasta sauce, put on a pizza to
melt or spread on hot toast.