Bacon

Eye of Pork loin dry cured, cold smoked and aged till firm to slice with a fully developed flavour.

Smoked and salted pork back fat for traditional dishes.

100% Australian Pork. Full middle traditional Barossa cured bacon, smoked for 2 days in our old fashioned smokehouse.

100% Australian Pork. A double smoked bacon prepared with our traditional brine mixture which has a milder salt flavour.

100% Australian Pork. A smoked short eye bacon.

Rindless cured pork belly coated in paprika, onion and garlic, smoked and steamed.

Cured, smoked and cooked lean pork loin on bone.

Lean eye of pork loin, traditionally cured and double smoked.

EASTER EXCLUSIVE 100% Australian Pork bacon, cured with 100% pure canadian maple syrup and a hint of cinnamon.

Rind on belly bacon, mildly cured, double smoked and cooked. Also known as Kaiserfleisch.

Dry salted rindless pork belly, cold smoked and heat treated with a great balanced flavour.

100% Australian Pork. Judged 2011 & 2012 "Best Australian Bacon" in the national pork competition.

Bacon bones soaked in a brine, then smoked.

Pork knuckle pickled and smoked. Perfect in soups and stocks. Approx 700g per hock.