This outstanding cured carpaccio is made with wild Scottish venison and a hint of juniper. Moist, rounded and full flavoured, it has parallels with the Italian/Swiss Slinzega. All whole-piece weights are approximate.
Venison, Salt, Spices (Juniper 0.19%), Dextrose, Antioxidant: sodium ascorbate, Preservative: sodium nitrite. Made with 125g meat per 100g product.
Any Allergens including cereals containing gluten, see ingredients in CAPITALS.
Although every care has been taken to remove bones, some small pieces may remain.
May contain shot
Nutritional declaration Per 100g
Energy 129kcal/549KG, Fat 2.0g of which saturates 1.0g, Carbohydrate 1.0g of which sugars 0.4g, protein 27g, salt 4.7g.
Keep refrigerated at or below 8 degrees, once opened consume within 14 days.