Moons Green Wild Mushroom and Truffle Salami


In stock



Made using a similar production method to the wild fennel saucisson, characterised by a short cure and around four weeks of drying. But instead of fennel, this particular sausage uses French ceps and truffle oil for a beautifully balanced, earthy undertone. There’s a lot going on here, but it’s subtle, rather than in-your-face as some truffle flavoured products can be. Savour it with your favourite claret or craft beer.

Additional information

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A ready to eat saucisson made with cured, air dried British Pork, wild mushrooms and French truffle oil.


British Pork Leg, Sea Salt, Dextrose, Salt, Dried Mushrooms, Garlic, Truffle Oil, White Pepper, Preservatives (E252, E250).
Made with 167g pork per 100g finished product. Filled into edible natural Spanish pork casing.


Store in a cool dry place away from direct sunlight.


65g min.

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