Famous in Italian recipes, best eaten with a traditional mushroom sauce and creamy polenta.
A delicious, versatile cut of meat that produces the absolute best pork crackling. Slow cook, smoke or BBQ, the possibilities are endless. Our favourite method is using it as the main feature for Asian inspired cooking.
Dry aging is a traditional technique providing a premium-cooking product that is succulent, aromatic and full of flavour. The secret is in the reduction of moisture. As the moisture evaporates from the muscle, the beef flavour and taste becomes more concentrated. The natural enzymes begin to breakdown the muscles connective tissue, creating much more deliciously tender beef.
A blank canvas for you to add your own spices, we recommend a blend of crushed garlic, rosemary, mint, cumin, paprika, black pepper and sea salt. Best cooked on a charcoal BBQ or oven baked.
