Dorset air dried beef

Dorset air dried beef

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If you like Italian Bresaola the this will be right up your street. Silverside of grass-fed Aberdeen Angus is cured with black pepper, rosemary, thyme, and juniper berries before being slowly air-dried for several weeks. The texture is firm but supple and the colour is a deep rich red with a flavour to match.

David and Karen Richards run Capreolus Fine Foods from their idyllic home in Dorset. The beef used in this air dried beef come from cattle raised on Fossil Farm, Winfrith Newburgh, by the Sealey family, or other local farms with high welfare standards. 

Average weight: 50g

Our charcuterie is available for next day delivery and sent via courier direct from our producers. Unlike fresh meat, our charcuterie is shipped at ambient temperature as all the meat is cured. Your box will be with you within 24hrs of packing.

We recommend storing your charcuterie in your fridge at home, but allowing it to come up to room temperature before consumption.

This product contains the following allergens:

West country beef, salt, muscovado sugar, black pepper, rosemary, thyme, juniper berries, port (contains sulphites), preservative : sodium nitrite, sodium ascorbate


We have charcuterie subscriptions available - just head to the subscriptions area of our site to find out more.

Quick recipe ideas

Rip into small pieces and stir into a bowl of fresh pasta with some good olive oil (or a dash of truffle olive oil) and some rocket leaves. A quick and easy solution to becoming a pasta dish hero. 

Check out more recipes

How is the flavour so intense?

After being cured, the beef is air dried for many weeks and during this process it can lose up to 40% of its water content. It is this water loss that causes the flavours to intensify and the meat turn a dark red colour

David and Karen Richards run Capreolus Fine Foods from their idyllic home in Dorset

Local tasty produce

Dorset air dried beef

Dorset air dried beef


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