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Our guanciale is made from pork jowl, dry cured with salt and pepper. With a fuller flavour than pancetta and traditionally high in fat, a little goes a long way. It is traditionally used in pasta dishes such as amatriciana or carbonara, where it imparts a distinctive pork taste.
Our Hungarian salami is smoked over beechwood, and is flavoured with sweet paprika, garlic and black pepper. It is perfect with a red or fortified wine, alongside a grazing platter.
Our Hungarian salami is smoked over beechwood, and is flavoured with sweet paprika, garlic and black pepper. It is perfect with a red or fortified wine, alongside a grazing platter.
A fine cut salami, our Felino originates from the town of Felino near Parma. The addition of white wine and triuffle to the recipe gives a sweetness that makes Felino perfect for eating on its own or paired with some bubbles.
Our traditional Italian Pancetta is made from dry cured pork belly. Its flavour is intense yet sweet and has been known as ‘Italian bacon’. Perfect as a simple snack with bread, or for cooking authentic Italian dishes. Our pancetta comes as both hot and mild.
Our Prosciutto Cotto, or Italian style ‘cooked’ ham, is made from a whole boneless pork leg, cured and gently baked. Its sweet, unsmoked flavour and aroma make it perfect for a traditional ham sandwich, on pizza or accompanying a ploughman’s lunch.
Trying to find this product in Brisbane, Gold coast or Sunshine Coast? Let us know and we can provide you a list of stockists in your area.
Trying to find this product in Brisbane, Gold coast or Sunshine Coast? Let us know and we can provide you a list of stockists in your area.
Trying to find this product in Brisbane, Gold coast or Sunshine Coast? Let us know and we can provide you a list of stockists in your area.
Trying to find this product in Brisbane, Gold coast or Sunshine Coast? Let us know and we can provide you a list of stockists in your area.
