This dry-cured Heritage-Breed Beef Silverside is named for St. Martin's Day, where medieval British farmers would celebrate the gathering-in of the harvest and the preparation of goods for winter.

Traditionally, feast dishes on this day were heavily spiced with cinnamon and mace, and a whole cow would be butchered and salted for use throughout the colder months of the year.

We follow that recipe fairly closely, but since St. Martin also happens to be the patron saint of Vintners and Innkeepers, we tip a few bottles of a seasonal fruit Sour from Kernel Brewery into the mix as well. So, now, you cannot pronounce Martlemass without the mmmmmm.

Sliced Packs (120g), once open, are best eaten within 7 days, but left sealed will happily await your pleasure for 4 weeks.

Whole Muscles are sold by the half, unsliced, (as pictured)and weigh approximately 400g. These have an unopened best before of 3 months, and will usually happily last 2 weeks+ once you've opened it and begun snacking. 

Depending on the time of year, the added Saison is either Damson or Sour Cherry.

High Welfare Heritage Breed Beef Silverside, soaked in Beer, Cornish Sea Salt, Demerara Sugar, Ginger (dried), Nutmeg, Mace, Black Peppercorns, Curing Salt (Sodium Nitrite, Nitrate). 

Does not contain PORK of any kind - however, it is processed in a facility that deals with both. Contains Gluten, from the beer.