DELICACIES
BRESAOLA
Bresaola originated in small regions in the mountainous far north of Italy but are now used widely. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy’s Lombardy region.
INGREDIENTS: Australian Beef Halal (96.26%), Spices (3.74%): Salt, Dextrose (either Maize or Tapioca), preservative (251), antioxidant (301), herbs and spices (bay leaves, marjoram, rosemary, coriander, pepper), dehydrated vegetable (garlic), maltodextrin (Maize), fruit oil and vegetable extract.
WAGYU BRESAOLA
Wagyu Bresaola is used with a special breed of beef that are genetically predisposed to high marbelling. The
great thing about Wagyu beef is that even though the meat is heavily marbled with intramuscular fat, this type of fat is of the ‘good’ or unsaturated kind.
INGREDIENTS: Australian Beef Halal (96.26%), Spices (3.74%): Salt, Dextrose (either Maize or Tapioca), preservative (251), antioxidant (301), herbs and spices (bay leaves, marjoram, rosemary, coriander, pepper), dehydrated vegetable (garlic), maltodextrin (Maize), fruit oil.
COPPA – HOT OR MILD
The name refers to the prized whole cut of pork neck that is used, a perfectly marbled, perfectly clean cut that is dry rubbed, massaged, marinated and then air dried . for 2 months
INGREDIENTS: Australian Pork (MIN 96%), Salt, Dextrose, Red Wine (contains sulphites), Cloves, Starter cultures, spices, antioxidant (316), preservative (250,251) + chilli.
COTECHINO
The cotechino is an Italian charcuterie product, similar to salami, but requiring cooking; usually it is boiled at low heat for about four hours. Its name comes from cotica (rind), but it may take different names in the different production areas. It is prepared by filling the natural casing with rind, pork meat (usually of secondary choice), and fat mixed with salt and spices; in industrial production, nitrites and nitrates are added as preservatives.
INGREDIENTS: Australian Pork (Min 98.48%), Starter cultures (0.75%), Pepper (0.35%), Salt flossy (0.30%) and Nutmeg (0.12%).
CHORIZO
Chorizo (Spanish) or chouriço (Portuguese) is a term originating in the Iberian Peninsula encompassing several types of pork sausages. Traditionally, chorizo is encased in natural casings made from intestines, a method used since Roman times. Chorizo can be a fresh sausage, in which case it must be cooked before eating. In Europe, it is more frequently a fermented, cured, smoked sausage, in which case it is often sliced and eaten without cooking, and can be added as an ingredient to add flavour to other dishes.
INGREDIENTS: Australian Pork (MIN 91%), Water, Salt, Spices, Garlic, Antioxidant (300), Dextrose, Starch, Spice extract, Sugar, Preservative (250).
GUANCIALE
Guanciale is a specialty of central Italy, particularly Umbria and Lazio. It is an unsmoked Italian bacon prepared with pig’s jowl or cheeks, rubbed with salt, ground pepper and cured for 3 weeks. Its flavour is stronger than others such as pancetta yet its texture is more delicate.
INGREDIENTS: Australian Pork (MIN 96%), Salt, Dextrose (Maize), Red Wine (contains sulphites), Starter Cultures, Garlic, Spices, Antioxidant (316), Preservative (250,251).
LOMBO – HOT OR MILD
A cured delicacy which is lean and ruby in colour, Made from the loin and seasoned with cloves and red wine it is Low in Fat and has a unique texture.
INGREDIENTS: Australian Pork (MIN 96%), Salt, Dextrose (Maize), Red Wine (contains sulphites), Cloves, Starter Cultures, Spices, Antioxidant (316), Preservative (250,251) + chilli.
MORTADELLA – PLAIN / CHILLI
Mortadella originated in Bologna, Italy. It consists of ground pork meat and long strips of fat, giving it the mosaic appearance, often mixed with other meats such as beef and veal, or herbs, fresh garlic, peppercorns and chilli.
INGREDIENTS: Australian Pork (MIN 85%), Beef, Water, Salt, Dextrose (Maize), Spices, Wine, Milk solids non fat, Soy concentrate, Preservative (250), Antioxidants (300,316) Food acid (332), Acidity Regulator (575) + chilli.
PANCETTA – HOT OR MILD
Pancetta is a fatty bacon from the belly of the pig (pancia), flavoured with seasonings such as pepper, cloves, cinnamon and nutmeg. In either a mild, hot or rosemary form.
INGREDIENTS: Australian Pork (MIN 96%), Salt, Dextrose (Maize), Red Wine (contains sulphites), Starter Cultures, Garlic, Spices, Antioxidant (316), Preservative (250,251) + chilli.
PANCETTA STESA – HOT OR MILD
The Stesa (flat) version of Pancetta is Pork Belly seasoned the same as Pancetta and is predominantly used by chefs for cooking.
INGREDIENTS: Australian Pork (MIN 98%), Salt, Dextrose (Maize), Red Wine (contains sulphites), Starter Cultures, Garlic, Spices, Mineral Salts (341), Antioxidant (316), Preservative (250,251) + chilli.
PROSCIUTTO
Prosciutto is a dry cured ham Traditionally, it is seasoned with salt, and cured over a few months. It is one of the most renowned and expensive legs of cold cut meats.
INGREDIENTS: Pork (Min 96%), Spices 3.50%: Salt, dextrose (either maize or tapioca), nitrate/nitrite (E252/250), Antioxidants (E301), Starter cultures.