Artisan Charcuterie 'made slowly' in West Dorset by award winning epicureans



Charcuterie Recipes — Pastrami

Pastrami Recipe

Posted by Karen Richards on

The beef we use is from the West Country and is cured in a highly flavoured brine and then air-dried before being cold-smoked over beech wood chips.  Here's our recipe for a Reuben Sandwich which is a classic American grilled sandwich using a sliced cheese, sauerkraut and Russian dressing.

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