Lamb, Halon Mon Sea Salt Brine, Spices (Lemon 0.46%), Salt, Antioxidant: sodium ascorbate, Preservative: sodium nitrite. Beef casing (regular salami) Made with 140g meat per 100g product.
Lamb & Lemon Merguez Salami (PGI Welsh Lamb)
Cured, Fermented and Air-Dried Lamb Salami made with PGI Welsh Lamb
Made using two of the most prominent flavours of northern Africa, , in addition to warming spices including cumin and coriander, this Merguez salami offers a fresh and fragrant pork-free option.
Pack Sizes:
1 kg pack of 72g sized salami, 1 kg whole piece, 1 x 72g individual salami (for onward retail sale), 65g sliced pack (for onward retail sale)
Shelf Life:
Regular 80g Salami and Chorizo: Best Before 8 Weeks, Sliced Packs: Best Before 30 Days, Whole 1Kg Salami and Chorizo: Best Before 12 Weeks
Meat:
Pgi Welsh Lamb
Similar to:
Merguez (French, North African)
Drinks Pairing:
Fruity Floral Whites, Light Reds, Sparkling Wine,
- Preparation Info: Ready to Eat
- Cooking:
- Can Be Served Hot (ideally served at room temperature)
- Can Be Served Cold
Serving Suggestions
Serve as part of a mezze with harissa-drizzled hummus, warm flatbread, falafel, olives and crisp salad vegetables
| Calories | 330 (1374) |
| Fat | 23 |
| Saturated Fat | 9.3 |
| Carbohydrate (of which sugars) | 2.2 (1.4) |
| Protein | 28 |
| Salt | 4.1 |
| Allergens | None |
Have you tried these alternatives?
-
Beech Smoked Air-Dried Ham
Cured, Fermented and Air-Dried Ham; beech smoked -
Monmouthshire Air-Dried Beef Bresaola
Cured, Fermented and Air-Dried Whole Meat, with chilli and spices -
Sweet Smoked Paprika Chorizo
Cured, Fermented and Air-Dried Chorizo, made with sweet smoked paprika -
Monmouthshire Air-Dried Collar of Pork (Coppa-style)
Cured, Fermented and Air-Dried Pork Collar, with pepper and rosemary
