The term “Corned” originates from putting meat in a large earthenware crock and covering it with coarse kernels of salt that were known as “corns of salt”. These days instead of dry salt, a seasoned brine is used to cure our lean and tender corned beef. Each outside round is carefully selected to ensure the highest quality finished product. After hand trimming, the rounds are preserved with a specially formulated “old world” cure before they are fully cooked and then vacuum packaged so that the full flavour profile is retained.
Perfect served either warm or cold; nothing beats our Corned Beef served on hearth baked rye bread and topped with a pickle!
This product is perfect for both delicatessens and restaurants alike.
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