This pack contains:
- 2 packs of either back, streaky or middle bacon. (About 300g - pack size varies)
- 2 packs of pork belly cuts (about 400g each)
- 2 packs of sausages (two flavours)
Pork Belly is the ultimate extravagance. Being the fattiest part of the pig it is also the most tasty. Cooked to have a crispy crackling skin this cut can either be served in bite size pieces for a starter or as a main meal.
Back bacon (middle eye) comes from the loin of the pig and is a very high quality cut. We do not trim the fat or skin from the bacon and we recommend that you do not trim the bacon until after cooking, if at all.
Streaky bacon comes from the belly of the pig and is a fattier cut of meat which ensures the bacon crisps up during cooking. Streaky bacon is perfect as an ingredient in meals such as pasta or added to chicken to give an extra level of flavouring.
Middle bacon is a combination of both back and streaky and is rolled for smoking. Its the best of both worlds and tends to be from leaner pigs.
Our free range bacon is cured in a traditional brine ensuring the meat stays moist during smoking. Unlike mass produced bacon we do not pump water into the meat and therefore the bacon will not shrink very much during cooking. It is gluten free and contains a small amount of preservative (0.3%) to ensure it arrives at your home in perfect condition.
Our sausages contain over 90% free range pork and we ensure that a mix of lean leg and fattier shoulder meat is used to ensure they have a much meatier consistency than most sausages.
Our sausage flavours are:
Pork and Fennel - a simple pork sausage complimented with zesty fennel, often refer to as an Italian sausage
Apple, Sage and Rosemary - dehydrated apple pieces give juice to the sausage during cooking. The sage and rosemary effortlessly compliment the apple.
Cumberland - a traditional sausage without any particular herb flavour palate. The meat is coarse cut and complimented by pepper, both black and white
Apple and Tasmanian Cider - dehydrated apple pieces give juice to the sausage during cooking and the cider gives a tangy end flavour.
Toulouse - a traditional French sausage with wine and garlic.
Chorizo - a South American style raw Chorizo sausage flavoured with paprika. Perfect in pasta, on pizza or simply as a main course.