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Suffolk Salamis have taken the finest cuts of pork, then added a blend of different types of the finest Paprika from La Chinata and Santo Dimingo both of which have DOP status. They then add some other spices, garlic and herbs before gently smoking them over Oak and Beech chippings. They are then hung to dry until ready to eat. They can be eaten straight from the pack or used to spice up your favourite dish. Great when added to spaghetti bolognaise, chicken and even fish.
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