Cured Meat

Dry Cured Meats

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Bresaola

Wagyu Bresaola

Lomo

Lonza

'Nduja

Wild Boar Spreadable

Guanciale

Wild Boar Salami

Venison Salami

Felino Style Salami

 

 'Nduja made by Otello's is soft in texture and is inspired from the ancient recipes of Calabria in Southern Italy – this is a spicy hot and spreadable salami.  

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100% New Zealand Pork

Seasoning:  Salt*, Chilli*, Smoked Paprika, Garlic* - Organic*
Aged:   Minimum 2 weeks
Packaging: In natural casing and Vacuum Packed - about 1kg (Size will vary but you pay by the actual weight)
Tasting notes: ‘Nduja has a velvety smoked paprika taste surrounded by layers of spices culminating with a pleasant chilli flavour; it is a must have in your kitchen! It is mainly served with slices of bread or with ripe cheese. Its unique taste makes it suitable for a variety of dishes.

 

Otello's Wild boar salami is made by using 100% NZ wild boar hunted in the South Island, it is normally minced to medium to fine grain in order to allow a slow maturation and consequent flavour and aroma development. 

 Only Organic spices are used to craft this product. The Wild Boar Salami is both preservatives and gluten free....taste the difference.

 

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Wild Game Boar

Seasoning:    Salt*, pepper*, garlic*, paprika, sugar*, salt of vitamin C, wine, starter – organic* 
Aged:       Minimum 6 weeks
Packaging:   

Vacuum pack - about 700 g (Size will vary but you pay by the actual weight)

Tasting notes:    When sliced, this master pork butcher product has a bright red colour with dots of ivory fat and grains of black pepper. It has a slightly sharp taste, typical of salami made from wild meats, with hints of woodland which make it unique. A good red wine makes the perfect accompaniment for Otello’s Wild Boar Salami.

 

 

Otello’s Venison salami is made with 100% NZ wild deer hunted in the South Island. Only the best organic spices are used to craft this product. The Venison Salami is both preservatives and gluten free.

 

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Wild Game Venison 

Seasoning:  Salt*,
Aged:   Minimum 6 weeks
Packaging:   Vacuum pack - about 700g (Size will vary but you pay by the actual weight)
Tasting notes: Otello’s Venison salami is lean and deeper in colour than any other product we make, the flavour's characteristics are a natural sweetness typical of the wild venison harmoniously blended with notes of black pepper and garlic. This product shows extraordinary balance that makes it very palatable to both hunters and all the foodies that likes "pure" flavours.

 

   

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100% New Zealand Free Range Pork

Seasoning: Salt*, pepper*, garlic*, paprika, sugar*, salt of vitamin C, wine, starter - *organic
Aged:    Minimum 6 weeks
Packaging:  Vacuum pack - about 700g (Size will vary but you pay by the actual weight)
Tasting notes: A medium grain salami, with a tender texture, filled in natural casings. Delicate taste and incomparable aroma. The fragrance is intense, very characteristic, while the flavour is extremely sweet and delicate.

Felino Salami originates in the town of Felino, in the foothills of the Apennines behind Parma, and is renowned for its delicacy.

 

 

 

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100% NZ Pork cheek  

Seasoning:   Organic Salt and Organic Pepper
Aged:     Minimum 8 weeks
Packaging: Vacuum pack - about 400g (Size will vary but you pay by the actual weight)
Tasting notes:  You melt guanciale down in a saucepan and use the fat to fry further ingredients that will become infused with this amazing taste.

Guanciale is the base for the best Roman sauces—carbonara and the famous spaghetti all’amatriciana. 

 

 

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NZ Wagyu Beef, grass-fed, eye of silverside

Seasoning: Organic NZ salt and organic pepper
Aged:    Minimum of 8 weeks
Packaging: Vacuum pack - about 1 Kg (Size will vary but you pay by the actual weight)
Tasting notes:  Sliced thin and taste as it is. New Zealand grass fed Wagyu beef offers the ultimate smooth and unique beef flavour. A real delicacy for foodies.

 

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Dry Cured Beef Eye

 

 

Beef eye of silverside

Seasoning:  Organic NZ salt and organic pepper
Aged: Minimum of 7 weeks
Packaging: Vacuum pack - about 1 Kg (Size will vary but you pay by the actual weight)
Tasting notes: Sliced thin it makes a superb antipasto when drizzled with a mixture of oil, lemon juice and black pepper, and is delicious just eaten as is, by the slice.

 

 

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Dry Cured Pork Loin

 

 

100% New Zealand Pork loin

Seasoning: Organic Salt, Organic Pepper, Smoked paprika
Aged:  Minimum 8 weeks
Packaging: Vacuum pack - about 1 Kg (Size will vary but you pay by the actual weight)
Tasting notes: Lomo needs to be sliced as thinly as possible and left to breath where it will begin to “sweat”. Bringing up to room temperature will greatly enhance the lomo’s flavour. Lomo goes very well with cheeses, either mild or stronger cheese, complete this trio with a bottle of good red wine and you have some fabulous flavours working harmoniously together. Fruits also work well, orange, grapes, kiwi and apple all add a freshness to the flavour combination.

 

 

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Dry Cured Pork Loin

 

 

100% New Zealand Pork loin

Seasoning: Organic Salt and Organic Pepper
Aged:  Minimum 8 weeks
Packaging: Vacuum pack - about 1 Kg (Size will vary but you pay by the actual weight)
Tasting notes: Lonza is the finest prosciutto, it matures drying very slowly and developing its intriguing sweet bouquet and mellow flavour with peppery notes. It can be accompanied with freshest cheese and salads to enhance light meals.