The corned emu full rump is cured in a salt brine with classic pickling spices. *Comes with a spice packet for added flavor.  Perfect for corned emu and cabbage, Reuben sandwiches, and corned emu hash. SEE OUR FAVORITE RECIPES BELOW!

Ingredients: Emu Rump, Water, Salt, Brown Sugar, Sodium Nitrite, Thyme, Coarse Whole Peppercorn, Garlic, Coriander, Crushed Mustard Seeds, Crushed Bay Leaves, Ground Juniper, Crushed Clove

*Spice packet ingredients:  Thyme, Coarse Whole Peppercorn, Garlic, Coriander, Crushed Mustard Seeds, Crushed Bay Leaves, Ground Juniper, Crushed Clove, Salt, Sugar

COMES FROZEN - MAY PARTIALLY THAW DURING TRANSIT
(Read the USDA Guidance on refreezing partially thawed meat.)

 COOKING TIPS:

• Due to the fact that emu is very lean, we do not recommend slow-cooking or boiling the Corned Emu as you would normally cook corned beef. Instead, we recommend searing and then braising Corned Emu. This method results in meat that is tender, moist, and flavorful. See our Braised Corned Emu recipe below.

SUGGESTED RECIPE (click link)

https://amaroohills.com/blogs/recipes/braised-corned-emu-rump-roast