FREE RANGE ANTELOPE WITH BAY LEAF, PEPPER, GARLIC, BROWN SUGAR & JUNIPER

 

This delicious, high-end charcuterie is bursting with flavour and is not to be missed as a starter for you and your guests. 

 

Venison Bresaola is typically made from topside, silverside, eye round or thick flank. After curing, the slabs of cured meat are usually stuffed into casings and tied or netted, after which they are sent to mature in the drying room or for cold smoking. A consistent colour and texture is achieved through a slow, controlled drying process over several weeks until about 35-40% moisture loss is achieved.

 

A wonderful way to enjoy it is as bresaola carpaccio. Start by arranging slices of bresaola in an overlapping pattern on a plate. Then drizzle with some high-quality extra-virgin olive oil, a squeeze of fresh lemon, and make a small pile of fresh rocket in the center.

 

The smooth, supple slices of bresaola go well eaten on their own, or paired with olive oil, balsamic vinegar & crusty farm-style bread.

 

To find out more about the antelope, Eland, click here

Venison Bresaola (130g)

HK$156.00Price
  • Orders placed before 1pm (Mon-Sat excl. public holidays) will be delivered the following day. As your online BBQ meat butcher your order will be delivered to your doorstep in a temperature-controlled delivery vehicle

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