Smoked & cured
Beef basturma
Dry-cured tenderloin — twenty days of maturation.
Overview
A whole tenderloin, dry-salted, pressed and coated in chaman spice paste.
Twenty days of maturation take out 40% of the moisture — which is where the density of flavour comes from.
HalalDry-curedSmall batch
Composition
Beef tenderloin, salt, chaman (fenugreek), red pepper, garlic, spices.
Allergens
No allergens.