Dorset Pastrami


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Showing availability for delivery on Monday 25th January


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Capreolus Fine Foods says

Salmon muscle (also known as the Faux Fillet) from grass-fed West Country Beef (PGI) raised in Dorset is cured in a highly flavoured brine. It is then coldsmoked over beech wood before being cooked very slowly sous-vide. Perfect for a sandwich served on rye bread with some gherkins.


Beef, salt, garlic, black pepper, yellow MUSTARD seed, coriander, allspice, chilli, cinnamon, bay leaves, cloves, ginger Preservative: Sodium nitrite 140g meat used per 100g product

Allergy Advice

It contains: Mustard

It may contain: Sulphites, Sulphur dioxide

Meet Capreolus Fine Foods


They work closely with a number of local farmers who produce animals to the highest welfare standards. The meat is then cured using the finest herbs and spices that are freshly ground for every batch. The cured meat is slowly dried in maturing rooms until the flavours develop and the texture firms up. A few of the products are lightly smoked over beech wood which imparts a soft, almost sweet flavour to the meat; most are not smoked, leaving the flavour of the meat to speak for itself.

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