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Description

Chipolata SausagesOur gourmet chipolatas sausages are made with a ratio of 85% meat and 15% fat. Yes, fat is needed to ensure that the sausage is kept moist. Only natural casings are used and the sausages are handmade in house. Cooking Tip: Ensure that the sausages are out of the fridge at least 10 minutes before cooking. Brush the sausages lightly with oil, do not add any seasoning, you can always add seasoning to your required palette after cooking and once tasted.

An easy carve leg of lamb allows for easy carving

The duck breast are sold in pairs

It will be tough if over-cooked

but a smaller version

although some producers cure their jamones ibéricos for up to 48 months

Remove from heat and allow to rest for 5 minutes before serving

Sourced from South Eastern Australia

Each lamb chump chop is approximately 200 grams in weight

Made in-house by our Chef in the Hudson Meats kitchen and comes in 500ml

Each pork loin chop is approximately 300grams in weight

Platters can be made with antipasto items

The Shank end of the ham