Traditional dry-aged salami inspired by European flavours.
- Rosette de LyonSimple French style with red wine and cracked white pepper
- Hungarian salamiPaprika, chilies and black pepper then cold smoked.
- Spanish SalchichonHot and sweet smoked paprika, oregano and garlic.
- German CervelatCold smoked with hints of juniper, caraway and nutmeg
- Italian CalabriaFennel seeds, cracked pepper, chilies, garlic and red wine
- Truffle and HerbWhite truffle oil, fresh thyme, and a little garlic.
- MimosaOrange zest, sweet white wine and coriander.
- Lemon DropLemon zest, sweet white wine and fennel seed.
DRY CURED SAUSAGES
Dry sausages in single links. Great for snacking on.
- Chorizo RiojanoCold smoked sausage made with hot smoked paprika, oregano and garlic
- LandjägerMild spiced, cold smoked German sausage.
- HungarianCold smoked sausage made with paprika, black pepper, chilies, garlic
- CacciatoreItalian Hunter’s sausage made with fennel, chili, black pepper, and red wine
- Saucisson FuméCold-smoked French sausage made with red wine and white pepper.
- PepperoniCold smoked and flavoured with garlic, chili, fennel, and allspice
Air dried cuts for thin slicing.
- CulotiniLean pork cured with fennel and chilies.
- CoppaPork collar cured with fresh thyme, and mace.
- LonzaPork loin cured with rosemary and black pepper.
- LomoPork loin cured and rubbed with smoked paprika.
- PancettaPork belly cured with herbs and garlic.
- GuancialePork jowl cured with garlic and pepper.
- SchinkenspeckLean, cold smoked pork cured with juniper, black pepper and allspice.
- L’il Country HamLean, cold smoked pork cured with rosemary, garlic and brown sugar
- Southern chorizoMade with cumin, ancho chili, Mexican oregano, and garlic
- AndouilleCajun sausage made with Fresh Thyme, allspice, garlic, and black pepper
- KielbasaMade with garlic, nutmeg and marjoram
- Mild HungarianPaprika, black pepper, garlic and caraway.
- Turkey CranberryAll turkey with dried cranberry, rosemary and spices
- Turkey chorizoAll turkey with herbs, onion, paprika and garlic.
- Fine Pork PateTraditional, spreadable, fine liver sausage.
- Blood puddingMade with pork, barley and oats. Flavoured with sage, pepper and onion
- BratwurstPoach sausage made with nutmeg, mace, white pepper and mustard
- Country pateCoarse pate with pepper, herbs and spices.
- European wienersFine ground pork with a touch of pepper. Smoked then poached
- Asian DuckCoarse pork and duck with 5 spice, hoisin, and garlic
A New Section
- HamBoneless ham roast perfect for slicing.
- Cottage RollBoneless shoulder ham.
- CapicolloSpicy Italian-style shoulder ham.
- Smoked BeefMontreal-style smoked meat.
- Smoked Turkey BreastGreat for sandwiches.
- House BaconCured in our house recipe brine.
- Rosemary BaconCured with a dry rub using brown sugar, juniper, and black pepper.
A New Section