Dorset Pastrami 100g
The grass-fed beef salmon muscle is cured in a highly flavoured brine, cold-smoked over beechwood and cooked very slowly sous-vide.
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
Each product has a list of delivery options that are listed on the Vendors shipping page. In most instances the Producer or Vendor will ship products direct to the Purchaser using our approved courier companies...
Click here for more information.
|Standard shipping (2-3 days)||£3.00|
|Premium delivery (1 day)||£4.00|
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.