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dry overnight
shoulder & jowl from impeccable fre range pigs
We then fold through cold smoked and finely minced pork jowl & belly
Our whole pate en croutes are the perfect centre piece for a special occasion
Using a precise balance of lean pork leg
Knackwurst x 8 CHARCUTERIE dry overnightUsing a precise balance of lean pork leg, pork back fat & confit skin we make a fine emulsified farce. We then fold through cold smoked and finely minced pork jowl & belly, fill in to lamb casings, dry overnight, cold smoke all day and then cook. Its a long and technical process but the result is one of the best sausages iv ever had let alone made! A frankfurter on a whole other level. Each sausage is approx 70 80 grams
US$ 699.50
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US$ 699.50
