Formed from the Australian kangaroo meat, processed by the classic French Saucisson technique, this exotic creation has an excellent balance of seasoning and flavor. Rich and flavourful. Fine kangaroo grind is blended with salt, black pepper corn, wine, then dry-cured until the flavor fully develops.
It is perfect to slice and eat cold with a rustic baguette paired with a hearty slice of cheese, or added to a charcuterie or antipasto platter. Tote some along on your picnic, or slice one up as a fancy snack.