Most dried beef hides behind sugar, smoke and seasoning. Ours has nowhere to hide — and that's the point.
Walk down any snack aisle and pick up a packet of dried beef. Turn it over. Count the ingredients. Ten is common. Fifteen is not unusual. Sugar almost always comes second.
We think that tells you something. When the beef is ordinary, you season it into submission. When the beef is exceptional, you get out of its way.
Every pack we make contains British beef and Cornish sea salt. Nothing else. No dextrose, no smoke flavouring, no preservatives, no nitrites. The drying process itself — thirty hours, low and slow — is the preservation.
This makes our job harder. With two ingredients there is nowhere to hide a mediocre cut or a rushed batch. Every slice is an argument for the farm it came from.
We wouldn't have it any other way.
