This delicious Capreolus Dorset Rosette Salami is inspired by the classic Rosette de Lyon salami. Made with free-range West Country pork which is seasoned with salt, black pepper, garlic and a classic French blend of spices called Quatre Epices. The sausages are filled into natural beef casings before being fermented and air dried.
Dorset Rosette Salami makes an excellent snack on its own or it can be enjoyed as part of a charcuterie platter. Ideal with a fine West County Cider. It is similar to a Saucisson Sec, but the addition of the Quatre Epices gives it a sweeter and slightly more spicy flavour. Ready sliced, just serve and eat. Equally as delicious with a rich red win like a Syrah from the Rhone Valley or a Chilean Cabernet Sauvignon.
Winner of the Gold Award for the Taste of the West 2013 and Gold with 1 star for the Great Taste Awards 2019.
Suitable for those with a Gluten Free diet.
