Charcuterie2018-09-25T07:48:15+00:00

OUR STATE OF THE ART SMOKEHOUSE CREATES NATURALLY SMOKED PRODUCTS THAT SHOWCASE THE BEST PRODUCE.

WE BELIEVE IN MAKING THE BEST PRODUCTS IN THE MOST NATURAL WAY.

Our charcuterie is handmade to our recipes, with freshly ground herbs and spices and no artificial colours or flavours. Our brine is made with Lake Deborah salt, local honey and has been created to respect the meat’s flavour, creating a balanced taste.

We use a traditional smoking technique with pellets made from apple trees. This imparts a subtle, sweet, smokey flavour and aroma.

Our Range includes:

PREMIUM SMOKED HAM

Free range pork – Cured with the Farm House brine, then smoked with apple wood.

DOUBLE SMOKED FREE RANGE BACON

Free range pork – Cured with Farm House brine, then double smoked with apple wood.

NATURAL FREE RANGE BACON

Free range pork – Cured with our dry cure spice rub, then cold smoked with apple wood. This is Nitrite and Sugar free.

SMOKED BEEF PASTRAMI

WA beef – Cured with Farmhouse brine, crumbed with the Farm House pastrami crust (pepper, garlic, capsicum & coriander). Then smoked and cooked in our Smoke House.

DANISH SALAMI

A cooked & smoked pork/beef salami flavoured with garlic, coriander and pepper. A beautifully balanced mild salami, perfect for platters.

SMOKED LAMB

Arkady Lamb leg- cured with the Farm House brine, then smoked and cooked. This is a great alternative to conventional ham.

SMOKED FREE RANGE CHICKEN

Lightly cured, then smoked and cooked. It has a soft texture, with a nice sweet flavour, balanced by an enjoyable smokiness.

SMOKED PORK CHORIZO

Cooked & smoked pork Chorizos, flavoured with Spanish paprika, garlic, cayenne, pepper and chilli. – 2 Options (can also be fresh).

LAMB MERGUEZ

A North African inspired, cooked & smoked lamb sausage, flavoured with paprika, garlic, cayenne, pepper and chilli.

COTTO COLLO

Dry cured pork neck, air dried then cooked; crusted with Native Australian Spices.

Fresh Sausages

Our sausages are made with our own recipes adapted over many years.

Freshly prepared herbs and spices and no artificial colours, flavours or preservatives make these a unique product.

MEDITERRANEAN

A fresh lamb sausage flavoured with rosemary, mint, sage, pepper and garlic.

MOROCCAN

A fresh lamb sausage flavoured with cardamom, clove, cinnamon, coriander, cumin, nutmeg, pepper and turmeric.

ITALIAN

A fresh pork sausage flavoured with aniseed, fennel, pepper, garlic, parsley and cayenne.

DUTCH

A fresh pork sausage flavoured with coriander seed, pepper, sage, nutmeg, clove and cayenne.

BRATWURST

A fresh pork sausage flavoured with garlic, mace, and pepper.