Smoked Loin ProsciuttoSalash Loin Prosciutto is version of prosciutto made from Pork Loin fillet, made by salting, smoking and hanging whole to dry for a minimum of 4 months and for up to 8 months. Is dry rubbed, massaged, cold smoked and fresh air dried to maturity. It has a unique flavor, good on pizzas, sandwiches, wrapped around meats, paired with fruit on antipasto dishes, combined with aged cheese, cubed in pastas and salads

A classic breakfast or brunch – bacon & eggs gets an elevated twist

sour cream

intensely rich and deeply concentrated lean pork salami – our premium crafted classic with sensational taste

Perfect With…

Perfect union of pork meat and spices

ground and stuffed into natural casing then steadily cold-smoked

This well-respected classic originates in our family homeland of Bachka

The result is a tender

Versatile Culinary Delight

The distinctive flavour profile is strong

Crafted from fresh New Zealand pork

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