Picnic food needs to be portable and it is even better when it doesn’t need refrigeration.
Dry cured meats are ideal for summer eating as they don’t have to take up space in the fridge at all. Dry curing uses salt to draw moisture from the meat and in turn cures it to make it safe for eating. Dating back to ancient times we know that meat was hung or smoked to help preserve it for leaner winter months. Traditions of meat curing are ritualistic and speak so much about the traditions of hunting and gathering but what we find too is that every country and even down to singular regions have their own way of doing things.
Using local ingredients and methods we have wonderful tasty results to enjoy from Serrano Ham in Spain to Prosciutto in Italy. We stock a variety of beautifully cured meats at Farro, made locally using New Zealand raised meats that showcase the talents if a number of nationalities. Over the years we have found some truly gifted artisans making cured meats and we can not recommend their delicious meats enough.
Delbos Meats, Othello’s and Salash Delicatessen all come from Europe and have bought with them the art of curing for us to enjoy. Come in and try some of them over January.