Mortadella.

• Classic Italian spices are blended with pork, veal and cubes of white speck. Average weight 2.6kg.

Pepper Lyoner.

• Continental parisian garnished with ham pieces and green pepper corns. Average weight 2.6kg.

Sopot Ham.

• A pork backstrap is extra carefully trimmed, cured seasoned and smoked for 2days. Slice it thinly. It is also known as Salmon Ham.

Krakowska Dry - Roasted Ham Sausage.

• Traditional Polish ham sausage. Tender lean ham pieces

  are cured ,seasoned with spices packed into a smoke able casing. It is also smoked and roasted in the smokehouse for 8 hours. Averaging 1.5kg ea. (high class Schinkenwurst)

Schinkenwurst Bavarian.

• Continental lyoner blended with ham pieces, spices and mustard seeds. Average weight 2.8kg.

German/ Swiss Presswurst. (Aspic)

• Generous pieces of veal meat set in seasoned aspic. Made to a traditional Swiss/ German recipe using spices and selected garden vegetables. Average weight 3.0kg. 100% pork free.

Presswurst Traditional - Mild or Hot. (Aspic)

• Cure pork meat is diced and cooked and then blended with fresh garlic, herbs and spices. It is filled into a natural beef casing as it has always been down for centuries. Ideal for sandwiches and salads.

Leberkase Meat Loaf  Classic - award winner. (Aspic)

• Fine grained meat pieces blended into a traditional Leberkase mixture.

Pastrami