{"id":110,"date":"2019-10-10T01:43:32","date_gmt":"2019-10-10T01:43:32","guid":{"rendered":"http:\/\/www.hungerfordmeatco.com.au\/?page_id=110"},"modified":"2019-12-05T04:03:09","modified_gmt":"2019-12-05T04:03:09","slug":"elementor-110","status":"publish","type":"page","link":"https:\/\/www.hungerfordmeatco.com.au\/?page_id=110","title":{"rendered":"OUR PRODUCTS"},"content":{"rendered":"\t\t
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The Butcher's Cabinet<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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All our fresh meat cuts are sourced from local producers we know and trust. Our focus is on sustainably and ethically reared animals, using heritage breeds when we can. To learn more about the excellent producers we work with, see our Producers<\/a> page.<\/p>\n

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We have a dry-ageing program for many of our prime beef cuts, ageing these cuts up to 12 weeks to increase their flavour and enhance their texture. This time-honoured technique has been practiced by the best butchers for centuries. For us, these cuts represent the pinnacle of beef cookery in both flavour and texture.\u00a0<\/p>\n

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Our focus is firmly on working with whole animals, allowing us the opportunity to create excellent charcuterie products (see below), while our range of house-made sausages include a variety of flavours to complement the fresh pork, lamb and beef.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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If you are looking for something special, please don\u2019t hesitate to give us a call on 4938 1435 and we can work to source it for you in advance.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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At Hungerford Meat Co, we produce all our own charcuterie \u2013 with everything we produce made from free-range pigs. We are proud to be one of very few charcuterie producers in the country working this way.\u00a0<\/p>\n

Harking to back the origins of charcuterie, our focus is firmly on using the whole animal and on making small batch charcuterie. As in the European tradition, each season we work with the farmer to fatten up a pig or two for our platinum range.\u00a0<\/p>\n

All our charcuterie is then salted, while the ageing process is naturally slow-fermented, using nothing to speed the process up. Most of our products, particularly those using whole muscles, are produced nitrite free.\u00a0<\/p>\n

Our smokehouse range is also created using free-range, heritage breed pigs.<\/p>\n

Charcuterie:\u00a0<\/strong><\/p>\n

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Cullatelo <\/strong>\u2013 from the muscles in the rear leg, this is made in a similar manner to prosciutto.<\/p>\n

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Prosciutto<\/strong> \u2013 made using the whole pork leg, salt cured and hung for a minimum 18 months.<\/p>\n

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Capocollo<\/strong> \u2013 from the Italian capo (head) collo (neck) this is air-cured neck and shoulder of a pig, seasoned with white or red wine and herbs and spices before curing – awarded Gold Sydney Royal Fine Food Show<\/em><\/strong><\/p>\n

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Rumpetto<\/strong> \u2013 salt-cured and hung pork rump.<\/p>\n

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Lonza\/Lomo <\/strong>\u2013 cured pork loin.<\/p>\n

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Wagyu Bresaola –<\/strong>\u00a0awarded Silver at Sydney Royal Fine Food Show<\/strong><\/em>
These traditional pork products sit alongside our Wagyu bresaola (try our organic, grass-fed version, venison bresaola, duck ham and an emerging kangaroo charcuterie range).<\/p>\n

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Classic French-inspired p\u00e2t\u00e9s and terrines:<\/strong>
P\u00e2t\u00e9 de Campagne – awarded Bronze Sydney Royal Fine Food Show<\/strong><\/em>
Duck, Pistachio and Sherry Terrine\u00a0
Pasture-raised Chicken Liver P\u00e2t\u00e9*\u00a0– awarded Gold Sydney Royal Fine Food Show
<\/em><\/strong>*made using Little Hill <\/a>offal.<\/em>
Black Pudding<\/p>\n

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Smokehouse:<\/strong>\u00a0
Triple Smoked Boneless Berkshire Leg Ham\u00a0
Berkshire Black Ham
Bone-in Leg Ham
Free Range Bacon
Malt and Honey Pork Jowl Bacon – awarded Bronze Sydney Royal Fine Food Show<\/em><\/strong>
Maple-cured Preservative-free Bacon
Wagyu Pastrami
Kranski<\/p>\n

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Last, but certainly not least, is our Branxton Beef Jerky<\/strong>. This is our grass-fed, nitrite-free Beef Jerky, all prepared on-site in Branxton, using grass-fed beef.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Capocollo<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Pasture-raised Chicken Liver P\u00e2t\u00e9<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Grain Fed Wagyu Bresaola<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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P\u00e2t\u00e9 de Campagne<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Malt & Honey Pork Jowl Bacon<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

The Butcher’s Cabinet All our fresh meat cuts are sourced from local producers we know and trust. Our focus is on sustainably and ethically reared animals, using heritage breeds when we can. To learn more about the excellent producers we work with, see our Producers page. We have a dry-ageing program for many of our […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"class_list":["post-110","page","type-page","status-publish","entry"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t