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 and Chorizo.
Free range Highland Pork Chorizo with Fennel Seeds
Won one Star at the Great Taste Awards 2018
Pork Chorizo with Fennel Seeds and Chilli
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.
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.
Highland Wild Venison Salamini with Bog Myrtle and Scottish Blackcurrants
Won Silver at the British Charcuterie live Awards 2018
Venison Salami
with Bog Myrtle and Scottish Blackcurrants
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 Salami.
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.
Highland Shooting Sticks
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.