Air-Dried Beef

Pack size:

1x300g

Case:

4 units

Splits available

The silverside (the largest muscle in the hind quarter) of grass fed Wagyu beef from Durslade Farm is cured with black pepper, rosemary, thyme, and juniper berries; dark muscovado sugar and port add a touch of sweetness and enhance the depth of flavour of the beef. After curing the beef is fermented, which keeps helps to keep the texture soft, and it is then air-dried for between 6 and 10 weeks (depending on the size of the silverside) in temperature and humidity controlled rooms. Traditionally served with rocket leaves and shavings of parmesan.