Wild Venison Salami & Pastrami

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Wild Venison Salami & Pastrami

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Wild Venison recovered from the Kahurangi National Park.

Both the Salami and Pastrami are made using a traditional German technique, this is 6 week process of drying, curing and adding flavour. Free range pork fat is added to the Salami.

Available year round.

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