Dorset Pastrami 100g

100g/ml (£6.15/100) ? Per 100g or 100ml
In stock
Produced By: Capreolus

The grass-fed beef salmon muscle is cured in a highly flavoured brine, cold-smoked over beechwood and cooked very slowly sous-vide.

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The salmon muscle (also known as the Faux Fillet) from grass-fed West Country beef (PGI) raised in Dorset is cured in a highly flavoured brine. It is then cold-smoked over beechwood before being cooked very slowly sous-vide.

Perfect in a rye bread sandwich with gherkins. 

1 Star - Great Taste Awards 2020

Gold ~Award - Taste of the West 2020

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Beef, salt, garlic, black pepper, yellow MUSTARD seeds, coriander, allspice, chilli, cinnamon, bay leaves, cloves, ginger. 

Preservative: Sodium nitrite

140g meat used per 100g product.

Chilled transport/display and storage.

60 days Use by.

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