£11.25
Thin Chilli Bites, most definitely the tastiest chilli bites you will ever have the pleasure of eating.
9 in stock
6mm hand-cut strips of Jersey Beef marinated in selected spices and fresh chilli puree (made predominantly from Scotch Bonnets) for around 12 hours before being slowly air-dried. Quite dry, most definitely spicy but very tender. A firm favourite for the chilli lover.
Jersey Beef 99% Added ingredients: Scotch Bonnet, Sweet Chilli Sauce, Chilli Powder, Crushed Chillies, Safari Biltong Spice 1% (Spice contains Celery Salt, Maize, MSG (Flavour Enhancer, E621) Sugar, Colourants (E150, E153), Spices, Herbs, Preservatives (Potassium Sorbate, Potassium Metabisulphite), Garlic and Onion and Vinegar)
CELERY
Keep Chilli Bites in a dry, cool place! As a meat product, Chilli Bites should be stored at low temperatures to prevent spoilage and prolong the flavour.
Location: Rue des Landes, St John, Jersey.
About: The Smoke Shed brings together two local food passions - the craft of traditional curing and the art of smoking. The collaboration unites The Little Jersey Biltong Company, founded by South African resident Mark Pinnick, and The Smokey Shed, created by Jersey-born Neil Cotillard after discovering a love for curing and smoking foods in his garden shed.
Best Known For: Traditional Jersey grass-fed beef biltong, alongside a growing range of smoked and cured meats and seafood.
Found In: Selected Pantry dishes and charcuterie-style accompaniments where bold, smoky flavour adds depth.
Family Tradition: The Little Jersey Biltong Company uses only the finest cuts of grass-fed beef from Woodlands Farm, where the Le Boutillier family have farmed for generations. One of the island’s few remaining mixed dairy and potato farms, Woodlands continues the traditional Jersey farming cycle - with cattle grazing the land that helps produce the famous Jersey Royal potatoes. As they say, happy cattle make the best biltong.
100% Jersey pork chops from Panigot Farm in St Lawrence. Proper local pork, ready for the grill, pan or barbecue.
No need to overthink it. Get the pan hot, give them a good sear and let proper Jersey pork do its thing.
From Panigot Farm, St Lawrence - chop chop.
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