Ham::Bacon::Beef::Kassler::Lachsshinken::Baleron::Jagergraten::Westphalia Shinken::Bundas Fleish

Hams, Bacon & Beef

Nut Leg Ham
Lean young pork muscle cured in special brine smoked with beech wood.
Gammon
Made from succulent pork rump cured the old way slowly smoked.
Kassler
Bone in or out. Smoked in a hot oven with Juniper and Bay leaf this will warm you up even on the coldest winter night.
Lachsshinken
Hot smoked with a mouth feel of smoked Salmon (Lachs) is a soft and delicate ham.
Baleron
Smoked pork scotch fillet. The best part of the pig, juicy and soft.
Jagergraten (Hunters roast)
A cured pork belly pocketed and filled with coarse pork mustard seed, cheese and or Pistachio nuts.
Gypsy Speck
Hot Smoked Pork belly covered in rose paprika.
Our Middle Bacon
Cured in a special brine Smoked with a combination of hard woods it is the best bacon in North East Victoria.
Kaiser Fleish (Belly Bacon)
Hot smoked great for the platter or in the Kitchen.
Corned Silverside
Yearling beef cured by Master Butchers only the best.
Roasted Yearling
In our smoke oven. A taste of its own!
Our Virginian Ham
Left to rest in brine for three weeks then smoked slowly with Juniper and beech.
The envy of our region.

If you can't see it here we can probably make it for you. Minimum orders 5kg.
We cater for people with allergies and other problems, so please ask us.

Yours,
Michael E. Frederick