We take the finest brisket, in this weeks case it's from GH Sheperds Aberdeen Angus herd in Aberdeenshire, brine with aromatics, salt & sugar for 5 days give it a light dusting of spices and then slow cook/smoke in the hot kiln for 7 hours.  The result is a melt in the mouth Pastrami perfect for a Ruben sandwich......

This product is sent out vacpacked and requires further cooking before it is ready.  It must be Sous Vide, boiled in the bag, for 2.5 - 3 hours and then chilled in the fridge before eating.

Ingredients: Beef, Salt, Sugar, Corriander, Paprika, spices, SODIUM NITRATE.

Allergens in capitals