Charcuterie

Brandt's Dry Cured Specialty Meats, Salamis and Liver Sausages are made from the same traditional European recipes first introduced in Canada in 1958. This product line will add a wide variety of flavours to your next Charcuterie board.

Swiss Style Smoked Beef (Bundnerfleisch)

Swiss Style Smoked Beef (Bundnerfleisch)

Our Swiss-style Smoked Beef is crafted with select tender beef loins, dry cured and double smoked for enhanced flavour.

Gluten Free • Naturally Hardwood Smoked • No Artificial Flavours or Colours • Soy Free • Lactose Free

Swiss Style Smoked Beef (Bundnerfleisch)

Boneless Beef, Salt, Sugar, Lactic Acid Starter Culture, Sodium Erythorbate, Sodium Nitrate, Sodium Nitrite, Smoke.