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Air-dried Chorizo
- ฿97.50
- Traditional Spanish (dried) pork sausage with red wine, garlic, cracked black pepper, and home-smoked sweet paprika.
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American style Pepperoni
- ฿175.00
- Made from a mix of pork and beef with assorted spices, a little spicy. Very nice on a pizza or for a snack (skin is edible).
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Coppa
- ฿90.00
- Classic Italian style air-dried ham from the collar of a pig. Dry cured and hung for at least 8 weeks.
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Honey Peppered Ham
- ฿185.00
- Cured ham loin, roasted and finished with local honey and cracked black pepper corns.
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Hot Smoked Chicken Breast
- ฿44.00
- Brined and hot smoked; moist and a tasty smoked flavor. Great with salads or pasta, ready to eat. Price per 100 grams 36.50 Baht, average weight of 120 grams. Approximate price, exact price on the order confirmation.
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Hot Smoked Country Ham
- ฿170.00
- Brined front pork leg, hot smoked for eight hours. Sliced.
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Irish Black Pudding
- ฿85.00
- Imported traditional black pudding. Made with oatmeal and diced pork fat, seasoned with salt, black pepper and some spices the maker is very secretive about. An absolutely fantastic tasting product. Cooking Instructions
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Italian White Wine Salami
- ฿97.50
- Traditional Italian air-dried salami with fennel seeds, black pepper, and white wine.
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Rosette de Lyon
- ฿98.00
- Traditional French (dried) pork sausage with white wine, assorted herbs and spices, cured and air dried for a minimum of three months.
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Sliced Ham Loin
- ฿165.00
- First brined for several days, then slow-roasted and sliced. Lean meat with a little outer fat, still moist with a traditional ham flavor.
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Sliced Pork Pastrami
- ฿170.00
- Dry cured and slowly warm smoked pork with toasted cracked black pepper and coriander seed crust.
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Smoked Duck Breast
- ฿115.00
- Cured and smoked duck breast (fat trimmed), great in a salad or meat platter.
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Smoked Ham Loin
- ฿170.00
- Brined for several days, then cold smoked with lamyai wood and sliced. Lean meat with a little outer fat, still moist with a traditional ham flavor.
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Speck
- ฿95.00
- Cured pork belly, heavily smoked and air-dried for several weeks. Strong and rich flavor. It's typically made in South Tyrol, a province in Northeast Italy known for its snow-capped Dolomite mountains and strong German-Austrian influence.
