Paddock to Plate

We are pleased to announce we are now offering a small range of Paddock to Plate deli meats!

At Paddock to Plate in WA they like to do things slowly. They follow the centuries old traditional method of smoking their meats with real wood. The local, free range pork is dry cured without using chemical nitrates. This means they don’t add chemical nitrate – usually called Preservative 250 or sodium nitrate 250 – to help preserve the meat and maintain the pink colour.

Instead, the Paddock to Plate WA bacon and hams are cured using natural vegetable extract.
Nitrates occur naturally in many vegetables, such as celery and broccoli and this is where we consume most of them. Replacing the chemical nitrate with vegetable extracts means they use the smallest amount of nitrate, and in a natural form.

The result is a rich, 100% natural, full flavoured bacon and ham.

Delivered frozen,  the Ham and Bacon both have a 7 day fresh life on defrosting. Enjoy!

Check out this week's Blog   on August Specials 





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