Pasteurised Cow MILK, salt, microbial rennet, lactic acid starter culture. Milkfat content: 50% fat in the dry matter. Produced in Ireland. Smoked pork salami sausage. Made with 163g pork per 100g finished product, as some moisture is lost during curing and drying. Ingredients: pork, iodised salt (salt, potassium iodate), dextrose, spices, flavour enhancers (monosodium glutamate, disodium inosinate, disodium guanylate), antioxidant (sodium ascorbate), preservative (sodium nitrite), beechwood smoke. .