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Serbian smoked ham
Kare is Eye of Loin, the leanest and most delicate part of pork, trimmed of fat completely, salt cured and cold smoked. The process takes about two months. In Serbia, Kare is one of the favourite dry meats. It is very treasured and only served in special occasions.
Serbian Smoked Bacon
Vrat is a traditional cold cut made from pork neck and dry-cured whole. In its production, Vrat is first lightly seasoned, often with a variety of herbs and spices which differ depending on region. The meat is then salted and traditionally massaged and hung for up to six months to cure. Differences in flavour can also depend on what type of wood is used for smoking as well as what breed of pig is selected. Vrat is esteemed for its delicate flavour and tender, fatty texture. In Europe it is often sold as a gourmet food item. It is usually sliced thin for use in Antipasto or sandwiches such as Muffulettas, Subs, and Panini, as well as some traditional Italian Pizza.
Serbian Panchetta
Pančeta (Italian pancetta) is a type of dry cured meat. It is pork belly that has been salt cured, spiced and dried for about three months. There are many varieties, and in Europe each region produces its own type. When served on its own, the Pančeta is presented in very thin slices. More often it is used to flavour other dishes, especially pasta sauces.
In Serbia, Pančeta is cooked with sarma and punjena paprika (mince stuffed capsicum), a traditional dish. In Spain, medium to long and relatively thick portions are also served as a side dish, usually fried in olive oil or its own fat. Fried eggs with chorizo and pančeta is considered a popular hearty breakfast in some rural parts of the country.

Popular other luncheon we stock

Lyoner

 

 

  1. Berner Lyoner
  2. Mushroom Lyoner
  3. Garlic Shubbs
  4. Mini Lyoner