DRY AGEING & SMALL GOODS

We have lifted our game and do this under a strict controlled environment for 4-6 week using our Dry Ager Fridges. We guarantee the amazing flavours & excellance that will transcend any other beef prep method.
1-Dry Ageing
2-Dry Ageing
3-Dry Ageing
4-Dry Ageing
Dry Ageing 1
Dry Ageing 2
Dry Ageing 3
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The concept of DRY AGEING

The dry-aging of meat, is one of the oldest techniques out there. Hung in our dry ager for a period of 4-6wks on view. It enhances the flavour and tenderness of our meat.

During the aging process enzymes break down the connective tissue between the muscle fibre, tenderising the meat. At the same time, the cut of meat loses moisture, concentrating the flavour of the meat.

Here, it can mature and rest and reach its highest possible grade.

Small goods in the smoker - bacon and ham in smoke oven
Small Goods 1
Small Goods 2
Small Goods 3
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Small Goods

Prepared by hand, using old school techniques. I have been taught for over 20 years, using only the best quality pork & German Beechwood chips. We have sliced Virginian ham, bacon, kabanas, fritz, bier sticks & pepperoni to name a few.

Ham on the bone orders welcome, give us a call on (08) 7130 0312.

DEDICATED TO PROVIDING QUALITY
FRESH MEAT TO NORWOOD LOCALS

VISIT US IN STORE
Shop 17/161 Norwood Place, The Parade, Norwood SA 5067
CONTACT US

PH: 08 7130 0213

Shop 17/161 Norwood Place,
The Parade, Norwood SA 5067

OPEN HOURS

MON 7am - 6pm
TUE 7am - 6pm
WED 7am - 6pm
THU 7am - 9pm
FRI 7am - 6 pm
SAT 7am - 5pm
SUN 8am - 5pm