Venison Cumin and Coriander Biltong
£2.50
sold out
Made using organically reared venison from the Knepp Estate, we use the silverside and top rump muscles from venison, lovingly rubbed in the dry cure and left to dry for around 6 weeks. Once the right texture is achieved we thinly slice, ready to eat.
Ingredients - Organically reared venison, salt, cumin, coriander, sodium nitrite, sodium nitrate.
Allergen information - Sodium nitrite, sodium nitrate.
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