It takes the best meat, the right amount of seasoning, herbs and spices, along with time, patience and knowledge to make a great cured meat. Over the past 14 years we have honed this craft to make award winning Bresaola, Venison Salami and Chorizo.

We select and trim Highland free Range Pork leg meat and backfat, grind it, add our own mixture of spices, herbs and whole fennel seeds before hand making each individual sausage using natural casings.

The Chorizos are then hung in our curing cabinet for all the curing stages until ready. We then vacuum pack them to prevent further drying. A versatile sausage that can be eaten cold or used in a multitude of dishes.

We grind the Highland Wild Venison with Highland Free Range Pork backfat add our own mixture of spices, herbs, Bog Myrtle (Locally picked) and whole Scottish Blackcurrants before hand making each individual sausage using natural casings.

The Salamini are then hung in our curing cabinet to mature before being vacuum packed to prevent further drying.

We source our Scottish beef from Munro's Butchers in Dingwall, we use whole silverside muscles that we trim down to make the perfect Bresaola. The dry cure is then applied and when ready a natural casing is hand tied and the meat is hung in our curing cabinet. It takes months to be ready, we Cold smoke with Beech wood at different stages during the process .

Once ready, the Bresaola is sliced and vacuum packed.

Made from Free Range Highland Pork and Pepper Dulse Seaweed, with a hint of garlic.

These sticks once cured are lightly smoked with Beech wood to create the perfect snack for walks or to accompany your favourite drink.

Made from Wild Highland Venison with Cumin and Mustard seeds, with a hint of garlic.

These sticks once cured are lightly smoked with Beech wood to create the perfect snack for walks or to accompany your favourite drink.