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Phone: (02) 9565 2255
BRAND: Pialligo Estate UNIT: Ea/Kg CARTON QUANTITY: 1
With a perfect lean to fat ratio, our bacon has minimal shrinkage and does not lose moisture. Our bacon products have a well balanced flavour with a smokey aroma and excellent text...
BRAND: Pialligo Estate UNIT: Each CARTON QUANTITY: 10
BRAND: Pialligo Estate UNIT: Each CARTON QUANTITY: 1
Our Bacon Jam is rising as one of our favourite products! It can be used as a relish to accompany your wine and cheese, as a tasty side perfect for ham and turkey or as something e...
Pialligo Estate dry cures and smoked bacon bacon products has a well-balanced flavour, with a smokey aroma and excellent texture. With a perfect lean to fat ratio, this bacon has m...
Made from Robbins Island Wagyu, dry cured in our signature blend of herbs and spices, then soaked in Pialligo Merlot for couple of days before it gets gently smoked and aged.
BRAND: Pialligo Estate UNIT: Each CARTON QUANTITY: 6
Our Smoked Chicken Breast is gently brined in the mixture of water, salt, herbs and spices and white wine. Then once cured, it is hot smoked and packaged. Simple, delicious and del...
Rich and superb in flavour, our Pialligo Estate Smoked Duck is brined for 2 days then smoked and cooked for your enjoyment. Our Smoked Duck Breast will be a delight to your table. ...
This delicate ham is prepared according to our traditional recipe using the finest ingredients. We place our free range pork in a bath of salt, sugar, herbs and spices for nearly a...
BRAND: Pialligo Estate UNIT: Ea/Kg CARTON QUANTITY: 0
Meat and delicious. These free range pork hocks are great for Pea and Ham soup over the colder months.
Topside Ham marinated in a mix of coriander, paprika and mustard.
Spicy Texas style ham (pork neck) marinated in cayenne pepper, garlic and paprika.
Dry cured in sea salt, raw sugar, white pepper and dill until all those flavours penetrates the whole fillet producing unique, flavoursome salmon like no other. Recognised and awar...
A perfect addition to a salad, seafood platter or just on it's own. Our Hot Smoked Salmon is smoked at 68 degrees leaving a flaky, fuller bodied texture perfect as an addition to y...
Delicate, delicious and softly smoked, Pialligo Estate's Salmon is truly the king of the fish! Premium cut or sliced, we use fresh HUON Tasmanian Salmon, using the very best part o...
Bulk breakfast sausages ideal for hotels, caterers and busy cafes.
One of the most popular Pialligo Smokehouse gourmet sausages. A traditional chunky chorizo sausage with a very distinctive paprika and mild smokey flavour.
Another of our award winning sausages. The Traditional Fresh Pork Sausage with mild hint of chilli. The Pork Fennel and Chilli sausage is our most awarded sausage. A traditional ch...
An Italian Sausage with Pialligo Smokehouse twist. We have combined Pepper, Red paprika and dash of chili with Australian olive oil and splash of white wine. Then we have cold smok...
Made from Tasmanian saltgrass lamb, honey, mint and rosemary. This sausage has a flavor that will remind you of Grandma's Roast Lamb .
Cold smoked sliced Hiramasa Kingfish.
Tasmanian trout that is cured and lightly smoked in Beechwood.