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Look what our master butcher George has been up …

Look what our master butcher George has been up this week! Traditional Cypriot “lountza” – pasture-raised pork loin, cured in red wine then marinated with salt, cracked pepper, coriander and “shino”, a Cypriot spice that’s similar to juniper berry. He gently smoked the loin for 12 hours, and the result is this beautifully flavoursome charcuterie that takes you straight to the Mediterranean. #lountza #cypriot #charcuterie #pasturedpork #cured #smoked #artisan

In our dry-age room at the moment, back by popular …

In our dry-age room at the moment, back by popular demand: cured tuna with our “Bappou Savvy” pastrami recipe. But not only that, we’ve also done some beautiful fillets of swordfish and kingfish with the same pastrami covering! #excited #tunapastrami #tuna #kingfish #swordfish #pastrami #cured #dryaged

If you’re keen to try our newest creation, get …

If you’re keen to try our newest creation, get yourself to Dulwich Hill tomorrow or on Saturday for a free sample of our tuna pastrami! This beautiful piece of fish has spent the past month ageing gracefully in our dry-age room. Made with sashimi-grade Australian yellowfin tuna and a delicious pastrami spice blend inspired by our late Bappou Savvy’s traditional Cypriot pastrami/pastourma recipe. We’re pretty happy with it and are keen to hear what you think! Sampling while stocks last 👍#tunapastrami #cured #dryaged #yellowfin #tuna

What a great way to kick off the long weekend

What a great way to kick off the long weekend! Enjoy it Melanie! #Repost: @melaniepike “Bresaola and house smoked salmon. Thanks to my wonderful butchers @dulwichhillgourmetmeats #snacks #cured #dulwichhill #shoplocal #beef #salmon”

The product we’re most excited about in our …

The product we’re most excited about in our dry-age room at the moment is this cured tuna pastrami. Of course, the fish is top-notch sashimi-grade Australian yellowfin tuna. The recipe is a tribute to our late ‘Bappou Savvy’ (Yiota’s dad) and his traditional Cypriot pastrami or pastourma recipe from the village of Arakapas. It’s currently been ageing for about a week and should be perfect in a few weeks time. We’ll post an update here once we cut it! #tunapastrami #cured #dryaged #yellowfin #tuna #cyprus #arakapas

Our sopressa, a beautiful aged product in the …

Our sopressa, a beautiful aged product in the style of the salami from northeastern Italy. Produced in collaboration with an artisan salami maker Vincent, based in Wetherill Park. This one’s a beauty! #sopressa #salami #aged #cured #charcuterie #salumi #artisan