Made using wild Dorset venison, foraged sloes, fresh garlic and a good glug of red wine. Smoked over oak chips for 3 days.
Join our community and increase awareness of your products to a new audience.
Find out more about our members and what makes them do what they do. We interview our vendors regularly to keep up to date with their latest news.
Find and book experiences from across Dorset using our new booking feature.