Deli & Smallgoods

Ethnic and Special Diet Information regarding the various specialities and services that Independent Local Butchers provide. All specialities and services listed below are searchable on AMIC's ILB Online Shop Directory - www.localbutcher.com.au

Smallgoods Specialist - A butcher who specifically caters to creating smallgoods, which are cooked or dried meat products often made to European Traditional Recipes.

Cooked Meats - Meat that is cooked or smoked and sold, such as ham and bacon.

Leg Ham - The haunch of a pig or boar. Although it can be cooked and served fresh, most ham is cured by soaking in brine for a period, then lightly smoking. Many consumers choose to glaze a ham after purchase which although unnecessary, gives the meat an attractive finish and provides additional flavor. A glaze is most often sweet and can be made from a variety of ingredients, commonly brown sugar, cloves, mustard, and jam.

Prosciutto - Often a ham that is dry cured, by salting for two months, then left for a period of two years to completely dry out. Originated in central and northern Italy, but varieties are also produced in other Adriatic countries. In British English usage, the term Parma ham is generally used as a generic name for this kind of ham.

Bacon - Bacon is any of certain cuts of meat taken from the sides, back or belly of a pig, cured and possibly smoked. The defining element is the cut.

Deli range - Salads, sauces, soups, antipasto and various other sundries that can often be found in a delicatessen.

Pancetta - Pancetta is an Italian form of bacon. It is pork belly that has been salt cured and spiced, and dried for about three months (but usually not smoked). There are many varieties and each part of Italy produces its own type.

Salami - Salami is a cured (fermented and air-dried) sausage of Italian tradition. The name comes from the Italian salare meaning to salt. It contains a mixture of ingredients such as pork, beef, wine, salt, and various herbs and spices. The raw meat mixture is usually allowed to ferment for a day and then the mixture is either stuffed in an edible natural or non-edible artificial casings and hung to cure. The casings are often treated with an edible mold (Penicillium) culture as well. Mold imparts flavor as well as prevent spoilage during the curing process.