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(Capicola) is a dry aged 'ham' made from a singular shoulder muscle and aged for at least two months. We roll our Capicola in a herb mix, salt and sugar and hang to dry. For the most flavour Capicola is sliced very finely and is a perfect accompaniment to any cheese.Now available in the following op...

is a dry aged beef made from a singular muscle and aged for at least two months. Our comes from Beef cattle grazed in the Horowhenua. We roll our in a herb mix, salt and sugar and hang to dry. For the most flavour sliced very finely and is a perfect accompaniment to any charcuterie tasting platter.A...

Salami Sopressata is a dry cured salami from a traditional Italian recipe. It is made with Free Range Pork and packs a punch. It is aged for at least two months.Available in the following options:- Half (about 250g)- Sliced packet 80g.Ingredients: Pork, Salt, Sugar, Black Pepper, Chilli, Herbs and Spices, Live Starter Culture, Wine, Preservative (250).

Salami Di Capra is a dry cured salami from a traditional Italian recipe. It is made from a mixture of our own Free Range Goat and Pork. It is aged for at least three months.Available in the following options:- Chub (about 250g unsliced)- Sliced packet 80g.Ingredients: Goat, Pork, Salt, Sugar, Garlic, Pepper, Herbs and Spices, Live Starter Culture, Preservative (250).