A mingling of free range Aussie pork shoulder, jewels of fat and punchy black peppercorns. 

The natural mould is reminiscent of a camembert, so you might find your first bite has familiar, cheesy notes. A flavour, texture and sight that will transport you to rural France. 

Eat with bread and cultured butter, as part of a charcuterie plate or paired with a soft ripened cheese.