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Roast Smoked Venison Cuts from the haunch are marinated in wine and herbs then gently roast smoked over the whisky infused oak shavings to give the venison a delicious smoky flavour. Tender and fantastic for canapés, sandwich fillings or on its own with salad. |
£5.00 Info |
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Air Dried Smoked Venison - Award Winning The prime meat from the haunch is dry-cured with a mixture of herbs and spices, then cold smoked over whisky-infused oak shavings and finally air-dried for a minimum two to three weeks. It is then thinly sliced and packed. This is the 'parma ham' ...[more] |
£6.00 Info |
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