Smoked Bacon – Full rasher and short-cut

The pride of the stable, it is our most internationally recognised product. Pialligo Smokehouse bacon is amongst the most awarded bacons in the world. Cured and cold-smoked with care and respect to time-honoured northern European traditions. With a perfect lean to fat ratio, our bacon has minimal shrinkage and does not lose moisture – it has become a household staple, with consumers also seeking it out on the menu at their local restaurants and cafes alike.

Perfect for the traditional bacon and eggs but also a delicious delight to any meal, lightly cooked or also enjoyed crispy.


Cooking with our bacon

Pialligo smoked bacon is very versatile and a great inclusion in a range of fried, baked or cold dishes. Lightly caramelised or crispy, it is also a great alternative ingredient to prosciutto. Shop now…

Pialligo bacon with eggs

When cooking traditional bacon and eggs, no oil is required. Warm your pan to medium heat and drop the bacon straight in. The natural fats and flavours are all you need to enjoy Pialligo bacon. Cook until lightly caramelised or enjoy crispy.

Smoked Salmon

Delicate, delicious and softly smoked, Pialligo Estate’s Salmon is truly the king of the fish! Whole side or sliced, we use fresh HUON Tasmanian Salmon, using the very best part of the side, trimmed of fat. This fillet of salmon is cured with only a little salt to ensure the perfect salmon flavour.

Traditions are very often the glue that holds a community of people together, and it is certainly the backbone of our salmon curing methods. We have rediscovered the craft of the past, where whole fish would be stored for days in household kitchen chimneys to flavour and preserve protein, feeding families throughout winter months. In demand by some of Australia’s top chefs since receiving the first awards in 2014, it is now penetrating the Asia-Pacific market. Our smoked salmon is of the highest quality in the world. Shop now…

Salmon Gravlax

A traditional Nordic dish, meaning ‘buried salmon,’ historically common in remote areas where large quantities of fish were caught in succession, where salt was of high quality and in abundance, and there was a need to preserve the fish for the winter months. The traditional curing and burying created conditions for lacto-fermentation which flavours and preserves the fish. Our smokehouse honours this tradition producing our awarded gravlax.

Using only the best HUON Tasmanian Salmon, we cure the salmon in a marinade of dill, white peppercorns, cane sugar, and sea salt. It is ideal served with crusty bread as an appetiser when entertaining at home, or as a shared plate during main course.

The Gravlax Salmon is best served as an appetiser, thinly sliced or diced into 1cm square cubes. Traditionally served with a Mustard & Dill Sauce, but use very sparingly, if at all, as the flavour of the gravlax is so delicate that you don’t want to overpower it. Shop now…

  Salmon & Gravlax


Our whole muscle leg ham is handcrafted from the finest Australian Pork. Seasoned and smoked on-site with the perfect balance of brown sugar and salt. It is the ideal ham for feeding a large group during festive seasons, for special gatherings or to just share with friends…because you can.

Our hams are made on site in the traditional European way with just the right blend of herbs and spices. All of the pork we use in our ham is purchased fresh from quality regional suppliers of New South Wales, Queensland and Victoria.

A premium quality ham made from the finest Australian pork leg. Traditionally cured and naturally wood smoked resulting in an unmistakable delicate flavour and texture. Our hams are smoked on site by ham specialists. You don’t see a dentist for poor eyesight, you don’t see a mechanic for a crashed computer, so don’t see a supermarket for ham, it’s what we do.

Christmas Ham

We only use natural wood chips, not liquid smoke, which is common in your generic supermarket hams. Although liquid smoke might taste close to the real thing, it can also contain polycyclic aromatic hydrocarbons (PAHs), which can be carcinogenic.

A family favourite our hams are dry-cured, meaning they’re rubbed with salt and seasonings, smoked, then aged anywhere from 4 months to 3 years. Salty and chewy, the intensely flavoured meat is ideal for festivities of any kinds, with plenty of protein for the whole family.

Smoked Sausages – 100% meat

Pialligo Estate Smokehouse produces award winning artisan sausages made from 100% Australian meat, herbs and spices. They are free from gluten and other unnecessary fillers such as bread crumbs, water, sausage meal and preservatives.

We produce succulent gourmet sausages with a unique blend of herbs and a course texture in a natural casing. Celebrated by sausage enthusiasts internationally, our traditional, flavoursome and chunky snags are cold-smoked, using traditional northern-European methods and come in a variety of flavours…with more to come. Shop now…

Pialligo Smoked Sausage


  • Lamb, mint, rosemary & honey
  • Italian
  • Chorizo
  • Pork, fennel & chilli
  • Pork chipolata – coming soon

Cooking with our products

When you cook with Pialligo Estate Smokehouse ingredients, you not only get the finest in Australia, you will experience a food product which has been crafted with respect by passionate experts who have patiently applied ancient food preservation and smoking methods to ensure a consistent quality that is recognised internationally and across the breadth of Australia.

%d bloggers like this: