Spiced Pork LoinSalash Spiced Loin Prosciutto is a version of prosciutto made from Pork Loin fillet, made by salting, rubbing spices and hanging whole to dry for a minimum of 4 months and for up to 8 months. Is dry rubbed, massaged, 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 pasta and salads.

Is dry rubbed

·        3 x Award winning Extra Aged Salamis (Tea Salami – Mild 210g

The richness of the Bachka lingers in this already robustly flavoured fresh chorizo creating a truly complex

sandwiches

wrapped around meats

Delicious when added in pasta

in an antipasto dish

Add to breakfast for a spicy wake-up call

air-dried and packaged young to retain the natural juices

Tea Salami – Mild 210g

A definite favourite

Cold smoked the old-fashioned way