The holy grail. An incredible blend of Canadian maple syrup, and some of the finest whisky Melbourne has to offer from some friends of ours (more on this soon). This bacon is a stunner. Quite possibly the best bacon we've ever made, but make up your own mind.
A staple in the northern Italian city of Bologna this hand-made mortadella is a welcome addition to any salumi or charcuterie board. Or, sliced thinly and draped over warm bruschetta and you're in taste sensation heaven. It’s also delicious cut thick and served with a quality pickle. Wow!
Do you love to eat a succulent and tender pork belly but just don't have the time and patience to do it yourself at home? Pan fry the pork belly to caramelise the meat and serve up with some spiced corn puree and sweet potato wedges and you have yourself a restaurant quality meal.
Free range pork rillettes - delicious! Made with slow-cooked free range pork shoulder with carrot, onion, celery and garlic. Pulled, jarred and topped with the its own rich jus. Best served at room temperature, and gorgeous with cornichons or pickled onions.
Traditionally smoked and cured as per the Harris Smokehouse family recipe for 50 years, the subtle smoky flavour of the smoked salmon makes for fantastic hors d’oeuvres with lemon juice, black pepper, cream cheese, snips of chives & lavosh.
Flakey, sweet and oh so popular. Our favourite way to enjoy Harris Smokehouse's hot smoked salmon is mashed up and topped with our delicious Gin Mayo on a crusty baguette. Alternatively, flake it through a salad and serve with pasta; or, add to a salad. Yum!
That’s Amore’s award winning buffalo ricotta is a traditional whey cheese that is made from buffalo milk. Buffalo ricotta is smoother and creamier than cow’s milk ricotta. This premium cheese is great for incorporating into gourmet pasta dishes and dessert, or simply spread on bread.
Scamorza is a fresh, semi-soft cow milk cheese belonging to the pasta filata family. It is pear shaped due to a production method called “strangling the cheese”, where the fresh round cheese is hung to dry by means of a string tied a third of the way from the top.