*This is a random weight product, weight and price will be only available on final invoice prior to dispatch.
Weight: Approx 2.5kg* (4units per pack)
This mild cacciatore is made using traditional Italian medthods by Vince Papapndrea at his facility in Wetherill Park, Sydney. Using high quality Australian grown pork the salami is dry hung in a temperature controlled aging room to create a consistent, flavourful product. Uniform in shape this product is easily sliced as a topping for pizzas. It can also be used for grazing boards and antipasto plates, or as a filling for sandwiches or foccacias.
|Unit Of Measure||kg|