The Real Cure - Dorset Letterbox Charcuterie

Mr Fox Fine Foods - Online Shop - Page 73

The Real Cure - Dorset Letterbox Charcuterie Dorset 'Letterbox' Charcuterie

5 x items

A selection of The Real Cure’s most popular cured meats. All made

from Dorset wild fallow deer, free range Gloucester old spot pigs

and locally sourced ingredients.

These can be posted directly to your recipient with a card and

message at no extra cost.

Email your message or just treat yourself!

Smoked Sloe and Garlic Wild Venison Salami

Wild Venison Chorizo

Pink Peppercorn & Purbeck Cider Salami

Dorset Aberdeen Angus Bresaola

Hartgrove Coppa

Made using wild Dorset venison, foraged sloes, fresh garlic and a good

glug of red wine. Smoked over oak chips for 3 days.

Game changing on pizza or in stews or eat as is. The warmth from the

chillies combines beautifully with the smoked paprika and fresh garlic

– seriously addictive!

Free range pork salami made using their very own Gloucester Old Spot

pigs, Pink Peppercorns and Purbeck Cider. The Pink Peppercorns add

a beautiful aromatic hit with a sweetness from the Purbeck Cider just

at the end. A modern day classic!

Cured by hand in a mix of crushed bay leaves, red wine and rosemary.

The long ageing process combined with the highest quality grass fed

Aberdeen Angus beef makes this a very special product. Perfect for

any charcuterie board or serve with rocket and parmesan shavings for

the ideal summer lunch.

Free range pork neck fillet, dry cured in a gentle mix of herbs and

spices, then air dried for 3 months. A fantastic addition to a British

charcuterie sharing board. Try wrapping around asparagus spears or

pickles. Use in place of parma ham.

A multi-award winning range of British charcuterie, made in

Dorset. ‘We ensure everything we use is responsibly sourced,

which means wild deer, free range heritage breed pork and locally

sourced ingredients.’

The venison we use for our charcuterie has grazed on a varied

and natural diet and is specifically sourced from across the Dorset

countryside, making it some of leanest, and in our opinion, the

tastiest meat about.

Dorset 'Letterbox' Charcuterie

5 x items

A selection of The Real Cure’s most popular cured meats. All made

from Dorset wild fallow deer, free range Gloucester old spot pigs

and locally sourced ingredients.

These can be posted directly to your recipient with a card and

message at no extra cost.

Email your message or just treat yourself!

Smoked Sloe and Garlic Wild Venison Salami

Wild Venison Chorizo

Pink Peppercorn & Purbeck Cider Salami

Dorset Aberdeen Angus Bresaola

Hartgrove Coppa

Made using wild Dorset venison, foraged sloes, fresh garlic and a good

glug of red wine. Smoked over oak chips for 3 days.

Game changing on pizza or in stews or eat as is. The warmth from the

chillies combines beautifully with the smoked paprika and fresh garlic

– seriously addictive!

Free range pork salami made using their very own Gloucester Old Spot

pigs, Pink Peppercorns and Purbeck Cider. The Pink Peppercorns add

a beautiful aromatic hit with a sweetness from the Purbeck Cider just

at the end. A modern day classic!

Cured by hand in a mix of crushed bay leaves, red wine and rosemary.

The long ageing process combined with the highest quality grass fed

Aberdeen Angus beef makes this a very special product. Perfect for

any charcuterie board or serve with rocket and parmesan shavings for

the ideal summer lunch.

Free range pork neck fillet, dry cured in a gentle mix of herbs and

spices, then air dried for 3 months. A fantastic addition to a British

charcuterie sharing board. Try wrapping around asparagus spears or

pickles. Use in place of parma ham.

000163 - The Real Cure - Dorset 'Letterbox' Charcuterie - 5 Items - 32.00 £

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