This spicy salami is made in the heart of the Emilia-Romagna, between Bologna and Rimini and whilst it's great for antipasta and tapas, it's perfect for pizza and to top our Pinsa Romana. Slice this thinly and scatter across our stunning sourdough pizza bases and you'll never look at pepperoni again (it is an American invention after all).
Once opened, keep wrapped in the fridge.
Ingredients: Pork, pork heart, natural flavourings, salt, dextrose, spices, antioxidant: E301, preservatives: E252, E250.
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Ben and Alice