In this taster collection you get one pack each of our handmade Bresaola, Coppa, Lardons and Pancetta. Each pack is 60g, and lardons are 100g.
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 & 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
It often surprises us how often we get asked for Lardo from NZ chefs and consumers. “Is it just fat?” you may ask. To which we’d say, “we’ll, yes, BUT...” Our Lardons are made from diced Guanciale :) Cured free range jowls, perfect for a traditional carbonara or to serve crispy over salads. These are cured with fresh lemon zest and foraged horopito from the South Island.
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!