Cut: Salmon cut of dairy beef (from the top of the silver side)
Technique: trimmed Salmon Cut of beef. Cured for 2 weeks, then cased in a beef bladder and aged for a minimum of 2 months
Origin: UK, Bedford
Tasting Notes: deep and rich with a pronounced beef flavour with a profile of star anise, coriander and cardamom
We are immensely proud of this product. We exclusively use meat from ex-dairy cattle, which are much older than those generally used for beef. The result is that the meat has a great deal more flavour but is generally much more tough and would only be suitable for braising or slow cooking. Through the curing and ageing process however, the proteins are broken down and the end result is a beautifully tender, silky air-dried beef that retains its wonderful deep flavour.
INGREDIENTS: Pork, Salt, black pepper, coriander seed, star anise, green cardamom, red wine, sodium nitrite