Pastrami (smoked salt beef)
We make our pastrami from West Country PGI beef silverside. We source our beef from a variety of local free-range West Country farms and all the beef that we us is PGI West Country grass-fed. The beef is cured in a highly flavoured brine and then air-dried before being cold-smoked over beech wood chips. The meat is gently, and slowly, cooked and makes the most incredible sandwich. Pastrami is often served with rye bread and gherkins, but try it in a hot ciabatta with fresh tomatoes and a good mayonnaise. If you like beef (especially bresaola) you might also like to try our Dorset air dried beef which is cured with port and other wonderful things.
Ready to eat.
We rarely use any allergen sin other products, however our pastrami does contain mustard which is listed as an allergen.