Proscuitto Parma Ham.
- Prosciutto Parma Ham is a boneless , dry-cured pork leg that is aired dried for 6 to 8 mths . The product is a typical flat Parma ham; square shape, well trimmed, with the knuckle section removed for maximum quality product yield.
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Pfeiffer Schinken – Air dried Pepper Ham.
- Is a boneless, skinless and air dried-cured pork leg. That is coated in black and white pepper giving it a spicy flavour.
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Black Forest Ham – (German / smoked & air dried)
- Is a mildly dry-cured, naturally smoked, air-dried ham that is flat for maximum yield .
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Bresaola.
- This air-dried beef is produced from denuded topside, which is dried over several months . This is a ‘ Swiss style’ premium product, which is appreciated by the connoisseurs of Europe.
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Capocolla/Coppa.
- Is a dry-cured and air-dried pork neck, which is lightly smoked . This is an Italian country style delicacy.
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Bastourma.
- Is traditional air-dried beef topside. After drying the product is coated in a paste of oriental spices which includes generous amounts of garlic. Bastourma originated in Turkey and Armenia (a Muslim delicacy).
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Biltong/Beef Jerky.
- Is produced from marinated strips of beef topside, which are dehydrated . This product originates from South Africa and North America.
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Lamb Proscuitto.
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Pancetta – Rolled or flat.
- This boneless pork loin is air-dried and lightly cured . It is rolled to form a lean eye centre. {Italian delicacy with a country style flavour}
- Pork belly is prepared as above.
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Smoked Beef – European Style.
- This ‘Juicy Beef Ham’ is made from grain feed yearling beef that is dried salted and wood smoked.
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