Home cured and traditionally smoked sliced pastrami – Dry cured in salt, sugar and spices before being air dried and smoked over oak chips £25kg
American style corned beef – Topside or brisket of beef brined in herbs and spices and then simmered until meltingly tender £22kg
Beef Jerky – Lean topside beef marinated for 24 hours before being smoked and dried £40kg
All of our bacon and gammon is cured with salt containing a small amount of nitrites and sugar. It is turned daily by hand until cured. It is then air dried to develop the flavour. Our smoked bacon is then cold smoked over cherry wood for a delicately smoked flavour.
Traditionally dry cured short back bacon £14kg
Traditionally dry cured streaky bacon £14kg
Traditionally dry cured and smoked short back bacon £15kg
Traditionally dry cured and smoked streaky bacon £15kg
Dry cured gammon £10kg
Submit your review
The best beef jerky I’ve ever tasted. Up there with imported biltong from SA.