Products

Naturally cured with chilli and fennel. Coarse-cut, traditional southern-Italian style.

The classic Calabrian recipe, made without heat. Slow-cured for ten weeks.

House-recipe pork salami. Lightly seasoned, finely-grained. Sliced or whole.

Hunter-style salami in a small format. Sized to fit a back pocket. Pack of four.

Hot, oily, paprika-forward. The pizzeria standard, made the proper way.

Belly pork, dry-cured for eight weeks. Available rolled or flat.

Long red chillies in a brine of vinegar, salt, and bay leaf.

Quartered artichoke hearts in olive oil, garlic and parsley.

Mixed pickled vegetables — cauliflower, capsicum, carrot, celery.

Pink curing salt No. 1. Pre-blended at 6.25% concentration for processed meats.

Sodium tripolyphosphate. Improves water retention and texture in meat products.

Curing accelerant. Speeds colour development and reduces residual nitrite.

Inhibits yeast and mould in cured, pickled, and acidified products. Odourless.

Broad-spectrum antimicrobial for acidified and brined products. Effective below pH 4.5.

Synthetic antioxidant. Prevents oxidative rancidity in fats, oils, and rendered products.

Antimicrobial preservative for meat, dairy, and bakery. Effective across a wide pH range.