We craft this British take on the traditional Spanish delicacy from lean, high-quality, 100% wild venison from the South Downs. Laced with smoked paprika, cayenne pepper, garlic and red wine and then dry-aged in our curing chamber for three weeks, it has a warm smokey finish.

Ideally served with hard, Manchego style ‘Chiltern Cloud’ from our friends at The Marlow Cheese company.

£5.50