Deer are plentiful in the Weald of Kent – vast tracts of it were once royal hunting forest – so venison has been enjoyed here for centuries.

We take big, lean haunch cuts, cure them with our own blend of ingredients, then cold-smoke them over oak shavings for up to seven days.

“…This long, painstaking process gently draws out moisture, giving the smoked venison a similar texture to Parma ham, and an intense yet delicate flavour and colour all of its own”Dan, Head Smoker