Ingredients and Usage Guide
| Cold cuts & salamis |
|
| Lyoner | Very fine pork emulsion with mild spices. Different flavors added are:(Plain, capsicum or green pepper) |
| Swiss Meatloaf | Very fine pork emulsion with mild spices, baked. (also as self bake) |
| Pizza Meatloaf | Medium coarse pork emulsion, with spices, herbs, cheese, baked. |
| Beerwurst | Medium pork emulsion with mild spices, a hint of garlic and paprika. |
| Hamwurst | Very fine pork emulsion, with ham pieces and mild spices. |
| Ben Lomond Salami | Medium coarse pork emulsion, with selected herbs and spices. |
Ashgrove - Smoked Cheddar Salami |
Medium coarse pork emulstion, with smoked cheddar and selected herbs and spices |
| Mortadella | A traditional Italian favorite – very fine pork and beef emulsion with fat pieces throughout with well blended herbs and spices |
| Polish Salami | Medium coarse pork mixture with herbs and spices and a hint of garlic. |
| Pepperoni | Medium coarse pork mixture with specific herbs and spices, medium hot. |
| Red tongue wurst | A German favourite, blood sausage with tongue pieces throughout, nicely Flavoured with herbs and spices. |
| Brawn | Cured pork hocks, cooked then mixed with spices and aspic. |
| Scottish Black | Finely minces pork meat, blood and oats, flavoured with herbs and spices. |
| Smoked Sausages |
|
| Wiener | Fine pork mix with mild spices, in a natural casing, great for Hot Dogs. |
| Knackwurst | Fine pork mix with mild spices and a hint of garlic and paprika. |
| Fleischwurst | Fine pork mix with mild spices in a ring casing. |
| Kransky (cheese) | Traditional medium coarse pork sausage with selected herbs, spices and garlic, also available with cheese. |
| Chorizo | A unique spanish-style sausage, coarsely minced pork with a rich blendof flavours and chilli, for that extra tasty feeling. |
| Dutch Rookwurst | A traditional favourite made from beef amd pork with well blended herbs and spices in a ring casing. |
| Chilli Whips | A pork and beef mix sausage with selected spices and that little bit of extra chilli for that warm feeling |
| Devils Ears | A small pork sausage flavoured in a medium to hot fashion with curry |
| Smokey Joes | A double smoked Sausage with a well balanced selection of spices |
| Beersticks | A salami-type beef and pork mix with selected spices. |
| Devilsticks | A salami-type beef and pork mix with selected spices and extra paprika. |
| Farmer Salami | Finely minced pork meat with mild spices. |
| Italian Salami | Medium coarse pork meat with herbs and spices. |
| Gipsy salami | Medium coarse pork meat with herbs, spices and chilli. |
Ham & other Specialities |
|
| Cooked leg ham | Cured pork leg, cooked to perfection. |
| Smoked leg ham | Cured hot-smoked pork leg – just delicious. |
| Ham nut | Cured, hot-smoked pork round. |
| Baked ham | Cured pork rump, baked to perfection. |
| Short loin Bacon | Cured pork middles, hot-smoked. For the special breakfast. |
| Streaky bacon | Cured pork belly, hot-smoked. |
| Kassler bone in | Cured, hot-smoked pork loin chop. |
| Speck | Cured, spiced, and cold-smoked pork belly. |
| Smoked beef | Cured pieces of beef, hot-smoked. |
| Pastrami | Cured beef pieces, surrounded with special herbs and spices, then baked. |
| Corned silverside | Cured beef silverside. Just a treat. |
| Black Forest Prosciuttolino | Cured, dried and cold-smoked pork rumps. The tasty alternative to Prosciutto. |
| Biltong | South African speciality – cured and air-dried beef, nicely spiced. |
| Bresaola | Cured and air-dried beef – an Italian speciality. |
| Pates and Terrines | |
| Delicatess Liverwurst (pate) | Fine pork mix with liver, cream, herbs and spices. |
| Country style Liverwurst (pate) | Medium coarse pork mix with liver, herbs and spices. |
| Danish pate | Fine pork mix with liver, cream, herb and spices – very mild flavoured. |
| Pork & Pepita Terrine | Fine pork mix with liver, pumpkin kernels, herbs and spices. |
| “Fresh” Sausages | Please note – these sausages need to be pre-ordered if you require fresh – otherwise they are mainly frozen to keep as fresh as possible due to a minimum usage of preservative (see below) |
| Beef BBQ | Medium coarse beef mix with salt, pepper, a little garlic and mild herbs. |
| French Sausages | 50% beef & 50% pork mix with salt, pepper, lots of paprika, garlic and coriander. |
| German Bratwurst | Fine pork mixture with salt, pepper, onions, garlic and herbs |
| Greek Sausages | Medium coarse pork mix with salt, pepper, gyros spice and mixed herbs. |
| Historic Sausage | 80% beef & 20% pork mix with salt, pepper, mace and lemon juice |
| Italian Sausage | Coarse pork mix with salt, cracked pepper, nutmeg, garlic and red wine. |
| Lincolnshire Sausage | Medium coarse pork mix with breadcrumbs, sage, salt and pepper |
| Note: These sausages are not gluten-free! | |
| Nuernberger Sausage | Coarse pork mix with salt, pepper, onion, and mild herbs. |
| Plain pork sausages | Medium coarse pork mix with mild spices. |
| Pork & beer sausages | Medium coarse pork mix with beer and mixed spices. |
| South African Boerewors | 50% Beef & 50% pork mix with salt, pepper, coriander, clove and vinegar. |
| Spinach & Cheese Weisswurst | Weisswurst mixture with extra spinach and cheese. |
| Summer Sausages | 60% beef & 40% pork mix with salt, pepper, onion and garlic. |
| Thai Weisswurst | Very fine pork mixture with salt, pepper, lemongrass and chilli. |
| Thueringer Sausage | Fine pork mix with salt, pepper, onion, and marjoram. |
| Weisswurst Sausage | Very fine pork mixture with salt, pepper, parsley and lemon. |
| Winter Sausages | 60% beef & 40% pork mix with salt, pepper, onion, garlic and chilli. |
| All Sausages are made with the minimum recommended amount of Sodium Metabisulphite (223) and, with the exception of Lincolnshire, have no added gluten. |
For orders (pricelist downloadable) or any other questions please email us
CONTINENTAL SMALLGOODS - GAME - POULTRY
95 Montana Road - Deloraine Tasmania - 7304 p - 03 6362 4062 - you can also email us