Cured Meat

Paolo Delmonte has been dry curing meat in New Zealand for some years now.

Now an increasing number of consumers and quality restaurants are seeking artisan crafted New Zealand beef, Pork and Lamb that is cured using time honoured methods that Paolo learnt in the north of his native Italy.

Using 100% New Zealand meat Paolo then uses different spice blends to add to the meat to provide a taste and texture that is sought after by customers.

Dry cured meats include Bresaola, Wagyu Bresaola, Lonza, Lomo, Lamb Proscuitto, Lamb leg and Guanciale. Learn about these products in the dry cured meat section.

Dry cured meat shop