Ham & bacon
 

Award winning bacons.

Our bacon is sourced from prime pork middles then cured and marinated in a special prepared mixture of brine and spices. This product is naturally wood smoked to achieve a superb traditional Black Forest flavour.


AMERICAN BACON
STREAKY
Rindless rashers of lean pork belly. Cartilage bones removed. Natural wood smoked
Vacuum sealed in 5kg packs
CANADIAN BACON - EYE
Sourced from premium Australian pork loins. Rindless rashers, natural wood smoked. Consisting of the loin (eye) and about 2-5cm of the belly (tail)
Vacuum sealed in 5kg packs
ENGLISH BACON - FULL RASHER
The most sought after bacon in Sydney from hand selected prime Australian pork. Our middles are then cured and marinated in a traditional family recipe for at least 48 hours, then hung naturally wood smoked and slowly cooked to achieve the delicate and subtle flavours that Black Forest bacon is renowned for.
Vacuum sealed in 5kg packs
ITALIAN PANCETTA - FLAT
Boneless pork belly, skin on, dry salted and air dried. Serve thinly sliced, or cook and crumble on Caesar salads.
Average weight 1kg
KAISERFLEISCH
Cured pork belly, skinless, boneless, smoked and cooked. Serve hot or cold thinly sliced
Average weight 2kg
KASSLER
Skinless, boneless cured pork loin. Smoked and cooked. Serve thinly sliced or reheat and serve with sauerkraut etc.
Average weight 2-2.5kg
PIZZA BACON
Short or imperfect rashers of English or American bacon. Suitable for frying or chopping when cost is #1 consideration.
Vacuum sealed in 5kg packs
TURKEY BACON
A revolution in bacon for breakfast. 94% lean. Naturally wood smoked.Vacuum sealed in 5kg pkt
TYROLEAN SPECK
An Austrian classic. Premium Pork belly, boneless, skin on, and dry salted and cold smoked over a number of days then air dried. Serve thinly sliced with rye bread or chop and fry as a topping over Caesar salad.
Average weight 1kg

02 9516 3210

As Executive Chef for NSW Parliament, it is my continual pleasure to be offered new and exciting produce that raises the bar ..

Scott Clark - Executive Chef
17-Dec-2012
Richard talks to Today Tonight about what makes a great Ham, the Pink Pork Logo and a WIN for the Blackforest Smokehouse. more

148 Victoria Rd
Marrickville NSW 2204