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  • Juniper-Cured Wild Venison Carpaccio

    Juniper-Cured Wild Venison Carpaccio

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    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.

    Additional Warnings:

    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.

    Storage conditions:

    Keep refrigerated at or below 8 degrees, once opened consume within 14 days.