Creamy fat from free-range pigs combines with robust grass fed beef to make this take on a traditional peperone - the flavour is set off by a combination of paprika, fennel and pepper to give a note of aniseed to set off any pizza or sandwich, if you can resist just eating it straight out of the pack.We have been enjoying Andy's charcuterie since we started Field & Flower, and are excited to list his fantastic whole muscle cuts and salamis. Somerset Charcuterie share our values in sourcing from free-range farming systems and using traditional dry curing methods.

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