Air Dried Meats
Time and Patience
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 17 years we have honed this craft to make award winning Bresaola, Venison Salami, Pork Salami, Coppa and Lomo.
PLEASE LOOK AT "CHARCUTERIE IN STOCK" SECTION BEFORE ORDERING
Highland Wild Venison Salamini with Bog Myrtle and Scottish Blackcurrants
Won Silver at the British Charcuterie live Awards 2018
Free Range Pork Salami
with Fennel seeds, Fennel Flowers, Red Wine, Garlic and Gorse Flowers
We grind the Highland Rare Breed Free Range Pork and backfat add our own mixture of spices, Fennel, Gorse (Locally picked) and add a touch of Red Wine before hand making each individual Salami. Our take on an Italian Finocchiona
The Salami are then hung in our curing cabinet to mature.
Highland Wild Venison Salamini with Bog Myrtle and Scottish Blackcurrants
Won Silver at the British Charcuterie live Awards 2018
Venison Salami
with Juniper and Smoked in Peat
We grind the Highland Wild Venison with Highland Free Range Pork backfat add our own mixture of spices, herbs and Juniper before hand making each individual Salami.
The Salami are then hung in our curing cabinet to mature.
We then gently smoke the whole salami with Highland Peat.
Highland Walking Sticks
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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.
Highland Shooting Sticks