Black Pepper Spanish Salami 1600 g (Log)
Two different spices work in two different places in this product. The paprika is inside the emulsion and gives the cut its colour; the black pepper sits mainly on the outer surface and leaves pungency at the slice edge. Both are felt at once, but they do not come from the same place.
That layering lets the taste open over time. On first contact the sharpness of the pepper leads, followed by the deep, sweetish profile of the paprika. Within salami ranges, two-stage profiles of this kind are strong enough to be the lead item on a charcuterie board and can be served alone.
Shelf life and storage conditions
- Shelf Life
- Production and best-before dates are printed on the packaging.
- Storage Conditions
- Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- Two spices work in two places: paprika inside, black pepper on the outer surface.
- The taste opens in two stages — the pungency of pepper first, then the depth of paprika.
- Strong enough to lead a charcuterie board and can be served on its own.
- Bought with the plain Spanish salami it offers two intensities within one tradition.
Where To Use It
- Charcuterie boards and wine service
- Tapas and aperitif presentation
- Sandwich and baguette fillings
- Breakfast tables
- Pizza toppings
- Butcher and deli counters
Wholesale Ordering & Storage
As an intensely flavoured line the amount per portion is smaller than for plain salamis; planning by slice count rather than by kilo gives the correct quantity. Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Frequently Asked Questions
Do the two spices overwhelm each other?
They do not, because they sit in different places. The paprika is inside the emulsion and the black pepper mainly on the outer surface; the taste opens in sequence.
How different is it from the plain Spanish salami?
The spice profile is markedly more intense. The plain version carries the depth of paprika alone; this one adds pungency at the edge.
Can it be served on its own?
Yes. The two-stage profile is strong enough to lead a charcuterie board; bread and olives beside it are enough.
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