In this collection you get one pack each of our handmade Bresaola, Coppa, Lamb prosciutto and Pancetta. Each pack is 60g.
Bresaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top round, and is lean and tender, with a sweet, musty smell. We love this product for its rich earthy flavour and spectacular marbling. We start with First Light grass fed wagyu beef, add a touch of Marlborough Sea Salt and Central Otago Juniper, then let time do its special magic.
Coppa Capocollo, coppa, or capicola is a traditional Italian pork cold cut made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thin. I cure it with Oak Smoked Paprika & Chilis from Central Otago
We make our Lamb Prosciutto using New Zealand free range lamb, treasured around the world for its delicate flavour and incredible tenderness. These lambs are left to roam free in paddocks full of sustainably grown, naturally fertilised grass; eating as much as they please. Although export quality, we thought we should keep some here to share with you! So, as you enjoy this rare delicacy embrace the rich flavours, cured with their natural accompaniments of fresh rosemary and cracked black pepper. enjoy with red currant jelly & crackers or wrap around slices of melon & drizzle with olive oil
Pancetta is an Italian style bacon made from our free range pork belly meat, that is salt cured and spiced with black pepper, and sometimes other spices. Pancetta is typically cooked to add depth to soups and pastas.
Note: these are fresh products and are packed Tuesday. Our orders close off Monday 8pm for delivery a few days later. But they are worth the wait!