LONDON SMOKE & CURE BRESAOLA

To make their Bresaola they start with their farm’s top quality ex-dairy cattle that have been retired on good pasture to produce a deeper and more interesting flavour of meat.

They then use their silverside muscles and cure them in salts, fresh rosemary, garlic and citrus peel, before a lengthy maturation. Together, this produces an exceptional bresaola that is rich in umami flavours with notes of bitter rosemary and lemon.

A fantastic partner to deep, peppery flavours and aged cheese. 

Type: Dry-cured and air-dried whole muscle
Cure: 3 weeks. Salts, citrus peel, fresh herbs and spices.
Hang time: 4+ months
Format: 60g sleeved pack
Serving size: 25g for a light lunch
Awards: Charcuterie Board Rosette Winner (2022) and ICD Awards (2021 Silver)

London Smoke & Cure

They are a small, friendly company operating from a lovely cobbled mews off Streatham High Road, inside what was once a 1900s horse stable.

Their bespoke production unit is set up for the sole purpose of smoking and curing food of real character.

London Smoke & Cure charcuterie is the result of craft, time and endless experimentation, resulting in truly characterful food.They have developed a beautifully complementary range of products from snacking sticks through to whole Bresaola that aim to delight and surprise.

Their recipes have taken years to develop and we love the patience it takes to slowly mature these products to perfection.