Cured & Cold Smoked Pork Belly
Semi-dried and cold smoked Pancetta is best prepared thinly sliced or diced and can be used as an alternative to bacon in any hot dish, adding flavour to pasta and risotto or served over eggs for breakfast.
Peppercorn & Juniper Berry Cured & Slow Aged
Free Range Pork Loin
Cured in a sea salt rub with black peppercorns and juniper berries and gently aged, Lonza is similar in both taste and texture to prosciutto. To prepare, remove the casing and thinly slice. A versatile addition to any platter and a delicious partner to a bold red.
Sea Salt & Black Pepper Cured Free Range Pork Cheek
Arguably the tastiest of pork cuts, the cheek guancia requires the rind to be removed prior to thinly slicing while cold. It is the basis of dishes such as pasta alla carbonara, or simply combined with tomatoes, basil and mozzarella to form a classic bruschetta. Accompany with a chilled prosecco.
Slow-Aged Pure Bred Black Angus Beef Bresaola
Made from premium purebred Black Angus Australian beef, Bresaola is cured in a salt mix which mingles pepper, bay leaves and juniper berries, before being air-dried and slow aged for 3 months (if not more). It’s unique deep red colour and aromatic flavour makes for a showstopper on a plate. Best served thinly sliced on its own, drizzled in a good quality Australian olive oil and lemon juice. Drinks-wise, accompany it with a nebbiolo.
Slow Aged 16+ Months from the region of Parma
Prosciutto di Parma is world renowned for its taste, texture, and quality, and ours is no different. Our Prosciutto di Parma is made with hand-selected legs from the ancient Parma Region and gently salted, hung and slow-aged for a minimum of 16 months. Best served sliced paper thin and enjoyed as part of aperitivo, with a Negroni (of course).
Slow Aged 16+ or 20+ Months from the region of San Daniele
The King of Salumi, Prosciutto di San Daniele is at the top of its field. Like its rival Prosciutto di Parma, these legs are hand selected in the region of San Daniele and salted, hung and slow-aged for a minimum of 16+ months. Our premium Prosciutto di San Daniele is slow-aged for 20+ months, resulting in rich and silky sweet flavour that you’ll find irresistible. While you’re welcome to cook with it, Prosciutto di San Daniele is best served sliced paper thin and enjoyed on its lonesome, joined by a chilled glass of prosecco.
Wild Caught Salted & Dried NSW Mullet Roe
A Sardinian delicacy of salted and cured mullet roe, our Bottarga is sourced from our local waters. The mullet are sustainably beach-haul caught along the NSW coast during the ‘mullet run’, where the mullet leave the rivers to spawn in the ocean. We follow the same historic traditions of Sardinian artisans by carefully hand-salting the mullet roe and slow drying it, creating a silky smooth Bottarga that boasts a flavour that’s both delicate and richly briny, like the ocean from which it came. Bottarga is famous in Sardinia for being finely grated over seafood pasta or pizza, or thinly sliced as an appetiser and drizzled in lemon juice and olive oil.