Product Description
Award winning - GOLD in the 2010 Taste of the West Awards. The salmon cut or faux-filet from grass fed Aberdeen Angus cattle bred on Kimbers Farm at Charlton Musgrove is cured with spices and a large dose of red wine. It is then gently cold-smoked for many hours over oak. We thinly slice across the grain to give you succulent slices of ruby-red meat that really retain the flavour of the fine grass-fed beef.
This makes an exceptional starter served with a salad, possibly with a fine goat’s cheese and pickled walnuts. Serve with a Burgundy or southern-hemisphere Pinot Noir.
OUT OF STOCK Currently being made. The new batch will be ready towards the end of January
FREE Delivery on all orders over £30.
TASTE OF DORSET INNOVATION AWARD 2011. Thank you to all who nominated us for this award. To win it is exciting and encouraging. Thank you to Robert, Julian and Aaron, who all work so hard in the smokehouse helping to make Capreolus Fine Foods what it is.
TASTE OF THE WEST 2011
GOLD Cold Smoked Wild Venison, Cold Smoked Mutton, Black Strap Bacon, Maple Bacon
SILVER Pancetta, Black Strap Collar Bacon, Dorset Air Dried Beef, Dorset Air Dried Veal, Duck Confit
BRONZE Wild Boar, Mixed Peppercorns & Pistachio Terrine, Venison, Pigeon, Beetroot & Kumquat Terrine
Some of these products are not yet on our website, but watch this space as we plan to put them on very soon
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