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A form of Spanish cured sausage, in the style of salami, and generally made with pork plus generous spicing - from the likes of cloves, coriander and nutmeg.

The filled sausages are air-dried after being filled and sometimes smoked.

Depending on the traditions of the area, other meats, included beef, venison and wild boar are sometimes used.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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