WHOLESALE PRICES 2016

WHOLESALE PRICES 2016

Our award-winning artisan smokehouse creates naturally smoked products that showcase the best of the capital region. A subtle smokey aroma, well balanced flavour, delicate texture and minimal wastage are all hallmarks of our products. Our smoking methods are traditional Northern European. All ingredients used to semi-cure or marinate our products are hand crushed and have no preservatives, colourings or artificial flavours. Since 2013, Pialligo Estate has proudly recieved 65 national food awards, including; - Best in Australia Award for Pialligo Estate Artisan Bacon 2014/15 & 2015/16-4 National Food Championships - Two Stars - UK Great Taste Awards 2015 - Reserve Champion for the Hobart Fresh Food Awards - 13 Gold medals - 22 Silver medals - 21 Bronze medals - Winner of Regional Sausage Competition HOW TO ORDER OUR WHOLESALE PRODUCTS: (02) 6260 2622 orders@pialligo.estate pialligofarm.com.au A feast for the senses.

WROYAL MELBOURNE FINE FOOD A WHOLESALE PRICES 2016 SMOKEHOUSE BACON SMOKED BACON ARDS SILVER 2015 SMOKED BACON *Average 4-5 weeks shelf life Dry Cured & Smoked Short Cut Australian Bacon (Rasher) Best Artisan Bacon 2015/16 2kg Packs (per kg) Dry Cured & Smoked Pancetta Style Australian Bacon (Streaky) 2kg Packs (per kg) Dry Cured & Smoked Full Rasher Australian Bacon Best Artisan Bacon 2014/15 2kg Packs (per kg) Nitrate-Free Bacon Streaky & Short Cut Dry Cured Short Cut Australian Bacon Dry Cured Streaky Australian Bacon Smoked Bacon Smoked Bacon traditionally cured that has a milder salt flavour. A cold smoked product that is naturally sweet, moist and rich. Dry Cured Australian Pork Dry cured short eye of pork loin, cold smoked and aged untill firm. The fully developed flavour of our bacon is subtle and even throughout. It is of a generous thickness and has minimal shrinkage in the cooking process, because it has not been pumped with water the bête noir of bacon. Bacon Lardons (Diced Bacon) Note: Individual packs are also sold in lots of ten e.g. 10 x 200g pkts

WHOLESALE PRICES 2016 SMOKEHOUSE HAM SMOKED HAM Smokehouse Ham *Average 4 weeks shelf life Smoked Ham - Easy Carve 2015 Bronze Royal Melbourne Fine Food Show Boneless Smoked Small Ham 1-1.5kg (per kg) Boneless Smoked Half Ham 2-4 kg (per kg) Smoked Free-range Easy Carve Ham Semi Boneless 6-8 kg (per kg) Smoked Easy Carve Ham Semi-Boneless 6-8 kg (per kg) Smoked Ham Our delicate, moist ham is prepared according to our traditional Pialligo Estate recipe. Our free-range Ham is marinated in salt, herbs and spices and is smoked and cooked to perfection in our Smokehouse. Smoked Ham Hock 1-1.2 kg (per kg) MAPLE & CHILLI BACON PORK PRODUCTS Bacon Jam 200mL 2015 Silver Royal Melbourne Fine Food Show Bacon Jam Pack of Six Per Jar Pork Loin with Chilli & Maple Syrup 500g (packs of six) Hay Smoked Pork Loin 500g (packs of six) 2015 Bronze Sydney Royal Fine Food Show Smoked Pork Loin 500g (packs of six) Pork Products It is a feast for the senses, try our new marinated and seasoned bacon range as a tasty delight. At Pialligo Estate, we know bacon. Smoked Pork Pancetta 500g (packs of six) Pork Pastrami 1kg (per kg)

WHOLESALE PRICES 2016 SMOKEHOUSE SALMON Smokehouse Salmon *Average 2 weeks shelf life Premium Side of Smoked Salmon Whole (per 500g) Premium Side of Smoked Salmon Sliced (per 500g) Whole Side Hand Sliced (per kg) Gently smoked in traditional kilns to produce a delicate flavour with well-balanced salt and smoke. The texture is soft and delicate. Whole Side Unsliced (per kg) Sliced Retail Packs 200g (packs of 6) Sliced Retail Packs 100g (packs of 6) Smokehouse Salmon Gravlax *Average 2 weeks shelf life Premium Side of Smoked Salmon Whole (per 500g) Premium Side of Smoked Salmon Sliced (per 500g) Whole Side Hand Sliced (per kg) We cure the salmon in a marinade of dill, white peppercorns, cane sugar and sea salt. Whole Side Unsliced (per kg) Sliced Retail Packs 200g (packs of 6) Sliced Retail Packs 100g (packs of 6) Hot Smoked Salmon *Average 2 weeks shelf life Hot Smoked Salmon 200g (packs of 6) Hot Smoked Salmon (per kg) Our Hot Smoked Salmon is smoked at 68 degrees leaving a flaky, fuller bodied texture perfect as an addition to your salad or as a whole piece. SALMON GRAVLAX

WHOLESALE PRICES 2016 SMOKEHOUSE DUCK & FRESH 100% PORK SAUSAGES Smokehouse Duck *Average 4 weeks shelf life Smoked Duck Breast (per kg) 2013 Reserve Champion Hobart Fine Food Awards Smoked Duck Breast 180g+ (packs of 10) Brined in red wine, spices and herbs, then smoked using beech wood. Smoked Duck Breast 140g+ (packs of 10) 100% Pork Traditional Sausage *Average 11 days shelf life Chorizo Sausage (per kg) 400g (Retail Packs of 10) 2015 Winner ACT Sausage Competition Hand chopped pork sausages, fresh spice & herbs. Traditionally handmade. Italian Sausage (per kg) 400g (Retail Packs of 10) Fennel & Chili Sausage (per kg) 400g (Retail Packs of 10)

WHOLESALE PRICES 2016 SMOKEHOUSE TROUT & BEEF Smoked Rainbow Trout *Average 2 weeks shelf life Hot Smoked Trout Fillet (per kg) Hot Smoked Trout Whole (per kg) Hot Smoked Trout Fillet 200g (retail packs of 10) Peppered Sirloin Beef Peppered Sirloin (per kg) Peppered Sirloin 50g (sliced packs of 10) Our sirloin is dry cured in salt, herbs and spices over a period of seven days. The sirloin is air-dried over 6-8 weeks and then covered in peppercorns. Wagyu Bresaola Wagyu Bresaola (per kg) Wagyu Bresaola 50g (sliced packs of 10) Our bresaola is brined in salt, herbs, spices and Pialligo Estate Merlot over 14 days. The bresaola is then air-dried for a period of 8 weeks. Best served thinly sliced. WAGYU BREASOLA

A feast for the senses. pialligoestate.com.au Restaurant Reservations : (02) 6247 6060 18 Kallaroo Road, Pialligo A.C.T 2609