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Juicy, bone-in pork chunks cut into bite-sized pieces, sourced from well-marbled cuts like the shoulder and ribs. The bone-in and fat combination provides deep flavor and tenderizes beautifully when slow-cooked or pressure-cooked.
A lean, boneless, and rind-free pork leg that is cured and often smoked. Ready-to-eat and completely free of tough exterior fat or skin, it offers perfectly uniform slices for sandwiches and effortless carving for roasts.
Savory, naturally smoked streaky bacon from Sri Lanka, expertly cured from premium pork belly. Known for its rich, melt-in-the-mouth fat layers, it renders perfectly crisp and provides a deep smoky flavor to your favorite dishes.
A traditionally cured, slow-smoked meat cut from tender pork loin, offering a premium, extra-lean alternative to fatty streaky bacon.
A classic, medium-grained cured pork salami from Southern Italy, expertly seasoned with black pepper, paprika, and chili peppers. It offers a robust flavor with a bold, spicy kick and a signature hint of smoke.
Premium, grass-fed New Zealand lamb mince featuring a balanced fat-to-lean ratio. It offers a naturally sweet and delicate flavor, making it an ideal, protein-packed base for quick stir-fries, meatballs, koftas, and rich pasta sauces.
Premium, grass-fed New Zealand lamb mince, expertly ground for a tender texture and 80/20 lean-to-fat ratio.
Premium, bone-in New Zealand lamb hind shank. This heavily exercised muscle is perfect for slow-cooking and braising, breaking down into a tender, fall-off-the-bone texture that yields a rich, savory gravy.
Premium, grass-fed New Zealand 8-rib lamb rack with the natural fat cap left on. Highly tender and rich in flavor, this cut is perfect for elegant roasting or grilling while staying succulent.
A premium, grass-fed primal cut where the thick fat layer (the "cap") and silver skin are trimmed away from the ribeye, leaving only the meat and clean, exposed rib bones