Mint Jelly | Peter Watson Paella also known as tenderloin is

also known as tenderloin is all grass-fed and pasture-raised

The must have on your charcuterie or antipasto platter

Each barrel has to be filled with curd by hand and after the cheese has been removed

marinated in blended Australian Extra Virgin Olive oil

It has sweet upfront notes with complex after tones

Mint Jelly | Peter Watson Paella also known as tenderloin isPeter Watson was born into a family where the rhythm of the seasons dictated the cycle of life making jam, bottling sauce, preserving fruits and vegetables in season. It continues to this day. A classic condiment for roast and grilled lamb. Also good with pork and roasted vegetables. Peter Watson makes his Mint Jelly on a base of apple with malt vinegar and plenty of mint. Also a wonderful condiment to cheese.