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 14 years we have honed this craft to make award winning Bresaola, Venison Salami and Chorizo.

Pork Chorizo with Fennel Seeds

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.

Venison Salamini 

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 sausage using natural casings.

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

Sliced Venison Salami 

with Bog Myrtle and Scottish Blackcurrants

Same recipe as above but into bigger diameter casing, can be sold whole or sliced

Highland Walking Sticks

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.

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