A lean cut of beef, taken from the tender eye of the round cut beef fillet and gently sliced with Italian herbs and air dried to perfection. This thinly sliced bresaola needs just a drizzle of olive oil and a squeeze of lemon juice to serve.
In 2023, The Organic Cure was founded from a mutual passion for charcuterie between renowned chef Daniel Gavriilidis and organic farmers Harry Boglione & Emily Perry of Devon's Haye Farm. Combining their talents, they craft small-batch, organic charcuterie sourced from Haye Farm's 90 acres of pasture. Here, the farm's organic, high-welfare livestock of beef, sheep, pigs, and chickens graze alongside fruit and vegetable gardens, yielding the finest ingredients for their exceptional range of cured meats.