Hams & Bacon
Original double smoked ham which is first hand scored and then cooked and baked over German Beechwood. Only the best primals have been selected for this delicious tasting ham. As a Gold medal and Champion Ham at the Sydney Royal Fine Food Show this product is sure to impress.
Traditional European double smoked ham. Our long curing and unique technique makes tasting this product an experience on its own. As a Gold medal Ham at the Sydney Royal Fine Food Show this product is sure to impress.
Our juicy and succulent Ham-on-the-bone comes double smoked and ready for your finishing touches. It’s great for home-made glazing and oven roasting.
Traditional German pork loin without bone. Double smoked over German Beechwood, this delicious short cut bacon is ideal with Sauerkraut and pan fried potato or thinly sliced on sandwiches.
Bacon infused with maple syrup. Being an uncooked but double smoked product, it became a gold medal winner and the champion at the Sydney Royal Fine Food Show for a reason. Very juicy and thinly sliced this short cut bacon is a perfect quick breakfast option.
German speciality originating from the black forest region in Germany. Long curing times, special spice blends and multiple smoking cycles are the secret to that delicious tasting raw ham.
Derived from the pork rump, triple smoking and long curing times will give that delicious and tender tasting product it’s uniquness.
Traditional pickeled and pre-cooked pork knuckle. Pre-heated and baked until a nice crackling is achieved this pork hock goes well together with Sauerkraut and potato.