Air Dried Meat

Air Dried Meat

Lachsschinken

Lachsschinken is a dry-cured, slightly air-dried, boneless and totally denuded pork loin, with a thin layer of premium quality pork back-speck. This product has a very soft texture and has its origin in Germany where it is enjoyed as a gourmet delicacy. The literal translation of Lachs-Schinken means "Salmon Ham", a compliment referring to the pink colour and subtle texture.

Air dried Beef

Rinder Trocken Fleisch/ Bündnerfleisch or Air Dried Beef is produced from a denuded topside of prime beef. The meat is dry-cured, air-dried and matured over several months in order to generate its distinctively rich and refined flavour. This is a famous Swiss / German style, premium quality product which has become a most appreciated item for the connoisseur all over Europe.

Bastourma

Bastourma is a traditionally dry-cured and air-dried prime cut beef topside. After completion of the initial drying process, the product is coated with a specially prepared paste of oriental spices mixed with a generous amount of garlic. Bastourma has its origin in Turkey and Armenia and has become known and well appreciated in all Muslim countries.

Pork Prosciutto

Prosciutto Crudo or Parma Ham is a boneless, dry-cured pork leg that is matured by being air-dried for six to eight months. This product is a typical flat parma ham: square shaped, well trimmed, with the knuckle section removed for maximum quality product yield. Prosciutto crudo originates in the region of the city of Parma, in the northern provinces of Italy. Its distinctive flavour is enhanced during the long maturing process.

Lamb Prosciutto

Lamb Prosciutto/Forfiol/Fenalar is a mildly cured air-dried and gently smoked leg of lamb. Because it is a dry-cured meat, a subtle, enticing lamb flavour is maintained. The Scandinavian name for the product translates into “Violin Leg”, referring to the shape of the air-dried leg if it was processed with the bone intact. Our product is manufactured boneless to facilitate easy handling, catering appeal and maximise yield when slicing.