ERIDGE PARK VENISON JAMÓN

Two years in development since moving to the Eridge Estate has led to the creation of this uniquely British take on a classic jamón.

Whole hind legs of Eridge Park Fallow deer are treated in the same way as our award-winning Mangalitsa hams. Cured for one month in a delicate blend of herbs and cracked black pepper, each leg is then hung to air dry for a minimum of four months and some up to a year.

Rich in colour and thinly sliced it is velvety smooth with a creamy mouth feel and flavour that exemplifies our local wild venison.

Ingredients: venison, herbs, pepper, sugar, sodium nitrate & sodum nitrite.

*Wheat, Dairy & Gluten Free. 

50g pre-sliced (use within 30 days)