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 use 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. See our recipe for the a Reuben Sandwich using pastrami
We rarely use any allergens in other products, however our pastrami does contain mustard which is listed as an allergen.
Great Taste Awards 2020 - Judges' Notes
“...The texture here is tender, juicy and succulent - the chew releases quite a wave of salt and even for lovers of salt beef this is quite a punch to the palate...”
“...Clean, sweet aroma. Neat slices with a satisfying chew. Well defined smoke and background spices...”
“...On the nose, there is a delicate sweetness mixed with all sorts of other aromas...”
Capreolus Great Taste Awards 2020