We are passionate about sourcing the highest quality produce from which to craft our product range. We partner with sustainable and ethical suppliers to ensure we work with only the best ingredients.

Prior to commencing production, we inspect all of our produce to ensure we’re working with only the best produce. We are unwavering in our commitment to sourcing the highest quality goods possible for us to craft into premium smoked foods.

The Melbourne Cure process involves blending together locally sourced salt, from International Salt Geelong, and sugar, from Yarraville Sugar Plant, in either in a wet-cured marinate or layered beds for dry curing. We then give it time to absorb these essential components, which preserve the flavour of the base product.  

Cold smoking, which involves passing cooled smoke over the products, infuses the meats with a deeper flavour profile and helps to draw moisture out to preserve the goods and extend the shelf life. 

Sometimes referred to as kiln roasted, hot smoking involves placing the products into a hot kiln to complete the cooking process and round out the complex flavour profile of these premium smoked goods. 

When our foods have completed the smoking phase, they are brought through to the packing and slicing hall where the stable 10-degree temperature provides a safe placed for the food to be packaged, date stamped and vacuum-sealed. Whilst most of our product as packaged in their entirety, our traditionally crafted Smoked Salmon is carefully sliced by hand for your convenience in a range of formats to suit any occasion.