Bresaola Style Beef

Using the Salmon cut of Beef to create a tender, delicate cured meat. Cured using red wine, garlic, rosemary & thyme this Bresaola style Beef is then slowly air dried for a number of months, giving a Bresaola of rich and intense flavour with a melt in the mouth texture. Minimum weight 80g. Serving suggestion: Comes ready to eat, remove from fridge one hour before serving. Accompany with a simple green salad for a delicate lunch. Our Weekly Market Smoked produce is from Port of Lancaster Smokehouse, a family business run by John & Patricia Price and their son Michael. Michael says, "Smoked Scottish Salmon has been the smokehouse's core product for the last 40 years, but we also hot and cold smoke all types of meat and fish products in the traditional manner, adding nothing but salt, smoke and time.  It is time that is the vital ingredient. We have the shortest time from catch to smokehouse for the best quality, and combine this with a slow smoking process to give sumptuous flavour and texture."