Our Bresaola received three stars and won Charcuterie Product of the the Year in the Great Taste Awards.
Using the salmon cut of local Northern Irish beef, we dry cure the muscle with black pepper, rosemary, thyme, and juniper berries before being slowly air-dried in our maturing room for several weeks.
The judges commented "This is very nicely cured and full of flavour, which adds to the excellent texture of the beef", "a delightfully delicate zing of complimentary flavours backing up the nicely salted, tender beef. Chewing increases, not decreases the wealth of flavours"
The texture is firm but supple and the colour is a deep rich red with a flavour to match.
Sliced and vacuumed packed, ready for you to serve. Shelf life 30 days minimum
min weight 50g