Moons Green Wild mushroom and truffle salami




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.

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