The king of charcuterie!
Our latest creation!
Our "Fillet Mignon de porc seche" is very lean and super tasty!
The pork fillets are cured in our unique spice blend and slowly air dried for a rich and aromatic flavour.
Mild in flavour with a bright red and tender melting centre, it is hard to resist snacking on a slice or two, or reaching for some bread and butter to accompany it!
A must have for a Raclette party as an alternative to or along prosciutto and Viande des Grisons, our Cured Pork Fillet will also definitely get a lot of attention on any cheese and/or charcuterie board.
We also have it crusted in Black pepper for those who would like something with a bit of heat.
Indulge finely sliced!
Made in Brisbane.
Gluten free, Nut free.
Packed in a protective atmosphere.
Shelf Life : 3 months in the fridge
PRE ORDER INSTRUCTIONS for CHRISTMAS:
- add a note to your order on the cart page (not the checkout page) requesting delivery to be before a specific date OR:
- reply to your order confirmation email requesting delivery to be before a specific date:
e.g.: "Please deliver before Friday the 13/12"
- AUSTRALIA WIDE EXPRESS SHIPPING: Only $18
- FREE DELIVERY to BRISBANE METRO (Minimum order $60)
- BRISBANE METRO (under $60): $10
- BRISBANE OUTER SUBURBS: $10
- GOLD COAST, SUNSHINE COAST, TOOWOOMBA: $10
Mild Cured Pork Fillet (Halves)
Bonjour Roslyn,
Thanks for the review! Any issue please let us know!
Great quality, good packaging, fast shipping.
Bonjour Quoc-Anh,
Thanks for your great review! We're thrilled to hear you appreciated the quality of our Mild Cured Pork Fillet, as well as the packaging and shipping. Enjoy!
Should be thinly sliced before delivery
Bonjour Heinz,
Thanks for your feedback! We'll take your suggestion into consideration regarding the slicing. Enjoy the delicious flavours of our Mild Cured Pork Fillet!
Delicious
Bonjour Camille,
Thanks for the great review! We're glad you found our Mild Cured Pork Fillet delicious. Enjoy!
The product is really good, but could be cured longer. Under this state, tenia worm is still a threat. As well, the taste of the meat does't reveal itself properly. I usually aged them a bit longer before starting to consume them. After longer curing, the taste really improve and enhance the experience, + the safety add-on about worms risk. For an Australian product made in Australia from Australian pork, it is a success, but there is still room for improvement, also on the price. A bit expensive for a product 70% finished. The saucissons are fully ready to consume, and that's what i'm looking for here, for me and so many other french customers I've redirected to you.
have been buying from you guys since 3 years, I'd be hopping a fidelity program or at least a little something, sometimes...