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OUT OF STOCK

CAPREOLUS Dorset rosette salami 80g

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Capreolus Dorset rosette salami 80g

Ingredients
Pork, Pork Fat, Curing Salt - Sodium Chloride & Sodium Nitrite, Garlic, Ascorbic Acid, Dextrose, White Pepper, Black Pepper, Joinect IN, Ginger, Flora Italia Culture, Clove, Mace,

Allergen Information - Contains
For allergens, please see ingredients in bold

Product Claims - Suitable For
Lactose Intolerence

Nutritional Information
Portion Size 30 g
Energy - kJ 1338.0000 per 100g / 401.0000 Per Portion
Energy - kcal 318.0000 per 100g / 95.0000 Per Portion
Fat (g) 21.0000 per 100g / 6.3000 Per Portion
Fat of which Saturated (g) 7.6000 per 100g / 2.3000 Per Portion
Carbohydrates (g) .6000 per 100g / .2000 Per Portion
Carbohydrates of which Sugars (g) .4000 per 100g / .1000 Per Portion
Fibre (g) .0000 per 100g
Protein (g) 31.9000 per 100g / 9.6000 Per Portion
Salt (g) 4.0000 per 100g / 1.2000 Per Portion

Storage Information
Chllled -2c to 5c

Preparation Instructions
Ready to eat


Country of Origin
United Kingdom

Online Food Disclaimer
While Selfridges takes reasonable care to ensure the information (including allergen) appearing on our website is correct, recipes and ingredients are subject to changes by our suppliers & manufacturers.
To ensure you are reviewing the most up to date information PLEASE CHECK THE PRODUCT PACKAGING BEFORE CONSUMPTION.

UK & Europe

$15.00
  • Unlimited UK timed, nominated and standard delivery
  • Next day UK delivery (if ordered by 6pm UK time)
  • Unlimited EU standard delivery
  • Complimentary returns
  • No miminum purchase value

GLOBAL

$55.00
  • Unlimited UK timed, nominated day and standard delivery on orders over $55.00
  • Unlimited worldwide deliveries on orders over $55.00

Product Code: 56532075

Ref: R03937431

Family-owned English artisan Capreolus follows age-old techniques when curing its charcuterie, ensuring cuts like this free-range Rosette salami are prepared to its meticulously high standards of quality. West Country pork is seasoned with black pepper, garlic and a classic French blend of spices called Quatre Epices before being filled into natural beef casings, fermented and air dried.
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