Ham & bacon
 

Flavour packed and wholesome.

Our BBQ sausages are hand crafted using long held family recipes. Additionally, we can create a recipe to suit your customers. Our highly skilled butchers prepare the ingredients in the traditional way to draw out the flavours.


BOUDIN NOIR - 15cm
BLACK PUDDING - HURKA
Black sausage: known as "Black Pudding" in Britain, in France as "Boudin Noir" and in Hungary as "Hurka". Linked in 15cm lengths in 28mm casings. Serve Hot: boiled, grilled or fried.
Packed in 1kg vacuum sealed bags
BRATWURST - GERMAN
Coarse blend with traditional flavours including nutmeg, coriander, marjoram & pepper
BRATWURST - ITALIAN
Coarse blend with traditional flavours including nutmeg, fennel, mace, pimento, pepper & garlic
BRATWURST - SWISS
MADE TO ORDER
Coarse blend with traditional flavours including pepper, coriander, nutmeg, mustard with a hint of lemon
CHICKEN AND TARRAGON
Chicken breast coarsely ground, seasoned with spices and tarragon
COUNTRY BEEF AND RED WINE
Coarse ground beef seasoned with peppers and a hint of red wine
DUCK AND ORANGE
MADE TO ORDER
Duck meat coarsely ground, seasoned with spices and flavoured with orange liqueur.
ENGLISH CUMBERLAND
A coarse ground traditional English style sausage of beef, pork and various herbs
IRISH WHITE SAUSAGE - 17cm
A traditional Irish white sausage mixture of sage, parsley and a peppery after note. Serve hot: boiled, grilled or fried.
Packed in 1kg vacuum sealed bags
LAMB AND SUNDRIED TOMATO
A coarse blend using fresh lamb and sundried tomato
PORK CHILLI AND CHEESE
A medium coarse blend of pork infused with a hint of chilli, mixed with tasty cheese.
WEISSWURST
Invented on 22nd February 1857 by a Munich butcher. This sausage has become legendary. Prepared from veal and blended smooth with spices and a wisp of lemon, garnished with chopped parsley

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