The field kit showcases our award-winning beef bresaola….artisan cured, smoked and air-dried meat. It’s name reflects Sussex pastures where our grass-fed beef roams. The flavours were inspired by the way Italians eat bresaola – on a bed of rocket with parmesan shavings on top. But we reinvented it to create low-carb flavour bombs!
Each kit contains parmesan and nigella seed thins (made with a blend of three organic flours and organic butter), wild rocket pesto (made with a parmesan-style cheese Twineham Grange from Sussex cheesemakers Bookham Harrison) and our beautiful beef bresaola. Layer upon layer of flavours!
Serving suggestion: Take the bresaola out of the fridge at least half an hour before serving and let it get some air. Spoon about a third of a teaspoon of wild rocket pesto onto each thin, then Ccut the beef into 24 pieces to fit each one. Make a small cut in each beef slice in the middle – just to half way up the slice – so you can twist each slice and place on top.
How much time should you allow to create 24 pieces? 5-10 minutes should do it.
A BIT ABOUT BRESAOLA
Bresaola comes from Italy and dates back to the 15th century, when families passed recipes from one generation to another. Professional production started in the 19th century and Bresaola, or air-dried beef is now picking up popularity around the world. It’s low fat, high in protein, vitamins and minerals and rich in flavour. Our beef bresaola is nothing like the stuff you find in supermarkets. We use only the very finest local, native-breed grass-fed beef that’s been naturally reared by Sussex farmers who have high standards of animal welfare and environmental responsibility.
Cattle farming has a long history in Sussex, dating back to the eighteenth century when it was described in a Board of Agriculture survey of as “unquestionably ranked among the best of the kingdom.” Grazing maintains the South Downs landscape and wildlife, making Sussex beef a really good choice of meat.