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Cured Premium Salami - The Reaper
We use natural ingredients, traditional techniques, and well refined recipes and add a modern twist. We smoke all of our salami naturally using Manuka smoke. The salami naturally and slowly matures, enhancing and heightening the nuanced flavour and exquisite texture. Our house cure recipe was perfected over many years at the hands of passionate butchers to allow the main meats and flavours stand out.
Our meat is locally sourced from conscientious farmers who respect the animals they care for. Ingredients are our inspiration and we seek out the best and freshest from local suppliers wherever possible.
To maintain the best product quality, we recommend storing your salami in the fridge unwrapped.
Store open in the fridge, hang in a cool dry cupboard or freeze.
It has a paper casing that you will need to peel off as you slice it.
As the salami and biersticks mature they will become drier, firmer in texture and the flavours will intensify. We recommend consuming the salami and biersticks within the first two weeks after they are taken out of their packaging.
You can freeze your salami for up to 2 months, then thaw out and store in the fridge as per the refrigeration instructions.