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Nelson, New Zealand
Sausage making is in Miles’s blood. His Italian Mum used to make sausages in the shed on their Auckland farm. He still uses her original sausage press, hence the company name and logo.
Both Miles and Steph, his wife are passionate foodies, although they will be the first to admit that to get to where they are now they and their kids had to eat some pretty average salami.
We love the fact that their high-quality, tasty, and natural salami and sausage products are made traditionally. There are no additives and definitely no numbers in the ingredients list – just New Zealand-raised free-farmed pork, salt, sugar, herbs, and spices, treated with care. The salamis are smoked at 62 degrees celsius so they are effectively pasteurized, and trust us they are delicious.
Next time you are in the store ask us for a taste of these local, traditional salamis and smoked goods.
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