Our smokehouse foundations of quality come from respecting the time-honoured traditions of ancient artisanal meat and fish curing that have been refined and perfected throughout Europe over hundreds of years.

Our process incorporates only the best Australian export approved suppliers, very simple ingredients, and a slow, cold-smoking process. Being true to the craft, knowing the trade and consistently repeating the method is the secret to the authentic, award-winning quality products for which we have become renown.

It is the initial introduction of salt to the meat which commences the preservation process by lowering the water content (effectively dehydrating the meat) via osmosis. This technique was established in antiquity to preserve food for consumption during the colder months, reducing the moisture content essentially eliminates the potential for food spoilage. This new dynamic the alters the composition of the meat, enhancing and dispersing the flavour throughout.


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