International Deli Distributors
The curing and fermenting of meat developed as man started preserving and storing meat. Circumstances & seasonal changes making it difficult to find meat stimulated man’s creativity in finding ways to “save it for later”.
When refrigeration was discovered, the main purpose for curing meat became one of taste. A purely sensory affair which we plainly refuse to give up since NO cooking method can produce those unique tastes and aromas. It is also quite expensive in comparrison.
Once the animal is slaughtered and butchered, the selected cuts rest in a very carefully controlled environment for a period of time—often several weeks, and sometimes up to a couple of months. Can you imagine the costs involved?
Enzymes start to break down the meat’s proteins, fats & glycogen which, along with the herbs & spices, smoking & ripening give it the well-loved flavours.
Where “natural” enzymes & flavouring are added to ensure a “healthier” product instead of “chemical activators & enhancers”, the end product will be more expensive. The complexity of the flavours makes it all worth the while which is why we take care of every detail in presenting the best possible gastronomic experience.
We are passionate about doing it RIGHT and therefore share our knowledge with enthusiasm. Some cured meats can be used in cooked dishes while others should be consumed raw as the heating robs it of flavour & texture.
We nurture every "sausage and ham" with mindfulness, so we would like our customers to employ all their senses in enjoying their purchase. We help you choose between the various products, best suited to your meal requirements.
- Cured Meat Production & Distribution
- Cured Meats Specialist
- Distribution to public at Food Markets
- Large variety of Italian, Polish & Spanish cured meats.
- Biltong & Dry Wors in the typical South African Tradition.