Smoked Loin Prosciutto

Smoked Loin ProsciuttoSalash Loin Prosciutto is version of prosciutto made from Pork Loin fillet, made by salting, smoking and hanging whole to dry for a minimum of 4 months and for up to 8 months. Is dry rubbed, massaged, cold smoked and fresh air dried to maturity. It has a unique flavor, good on pizzas, sandwiches, wrapped around meats, paired with fruit on antipasto dishes, combined with aged cheese, cubed in pastas and salads

and completely trimmed of all fat

as a delicious condiment for hearty soups and stews and is often chopped into small pieces and fried to render the natural fat for use in real cooking

We carefully ensure that the meat remains sweet and takes on a mildly smoky flavor

smoky twist on a Balkan classic with our handcrafted

this bacon is 100% natural—free from artificial preservatives and artificial flavours

Proudly handmade in New Zealand using the finest all-natural ingredients

Award Wining Coppa- PORK SCOTCH FILLET

Made from fresh

This well-respected classic originates in our family homeland of Bachka

A classic breakfast or brunch – bacon & eggs gets an elevated twist

It can be sliced tissue-thin and simply savoured or used thicker in pasta dishes and other favourite recipes

Indulge in the smoky sweetness of our cold-smoked bacon