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Priced per pair (100g) 80% black Angus, 20% Pork, mixed with local Pinot noir and cured for 1 week. Cold smoked and dried up to...
Priced per (50g) Lean Beef cured for 4 weeks. Cold smoked and slowly dried up to 6 weeks. A must have on a meat platter! ...
Priced per (100g) Pork Ribeye cured for 4 weeks. Cold smoked and slowly dried up to 10 weeks. A creamy texture with Mediterranean spices. Ingredients...
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