These slices of Bresaola have a deep red-purple hue and smell intensely of meat with hints of forest floor. It falls apart on the palate releasing flavours of venison, nutty almost mushroom notes. It melts well on the tongue releasing the rich venison flavours. Bresaola's are typically from leaner cuts, which makes venison a good choice. The hunters Bray Cured work with are meticulous, and perfect produce is combined with a selection of spices designed to lift the rich, gamey meat. Salt, spices and a good bath in English vermouth, before a period of maturation in our drying room taking a few weeks.