Martlemass Beef; Moreish & Mesmerising
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) have a best before of 7 days and sealed will happily last 4 weeks.
Whole Muscles are sold by the half, unsliced, (as pictured)and weigh approximately 400g. These have a best before of 3 months, and will happily last up to 6 when left sealed.
Depending on the time of year, the added Saison is either Damson or Sour Cherry.
Does not contain PORK of any kind - however, it is processed in a facility that deals with both. Contains Gluten, from the beer.
Good lord almighty this stuff is good. I could eat it like crisps and I often do.
This is unbelievably good ... great texture and depth of flavour and quite unlike any other charcuterie I've tried. I love the way Adrienne delves back in time to take inspiration from old British recipes while still creating something new and exciting to eat. Maybe it takes a Canadian to teach us how to appreciate our own culinary history but whatever it is she's doing, it works.
I tried this as I hadn’t really had anything quite like it before - and I am so glad I did!! It’s absolutely delicious. Sliced thinly and served as the star of a charcuterie board (add some Lincoln Imp too) it’s soft and very flavourful. Really quite genius and I can’t imagine why it had stopped being made before Crown & Queue resurrected this ancient recipe. Thank you!!