What we have named the "Dry Fitz", is another world first by Bili Boys. Based on the hearty Irish dish of corned beef (Soutvleis in S.A.), this slab of meat is wet-cured in a brine for a week or two, then cut up and dried with some of the dishes signature spices. The Irish might taste some familiar flavours here, but not in the same way. An new twist on an old favourite.