We proudly stock only premium
local and international smallgoods.
Please see additional information
about some of our preferred suppliers.
Little Butcher is a local smallgoods collective,
sourced from a growing network
of passionate artisan producers.
Small batch and crafted by hand, Little Butcher delivers an incredible tasting and traditionally produced smallgoods range. Naturally cured and smoked for optimal flavour,
this sensational new label is available now,
exclusively through N&S.
LITTLE BUTCHER INSTA
Prosciutto di Parma
Prosciutto di Palma is Italy’s best-known ham.
Aged for a minimum 10-12 months,
it is savoury and robust enough
to withstand some cooking
and must comply with a set of rigorous
processing regulations as set out by
Consorzio del Prosciutto di Parma (Consortium).
Prosciutto di San Daniele
Prosciutto di San Daniele is lighter, floral
and more delicately flavoured than Parma
but prepared in a similar way.
Less suited to cooking,
the delicate flavour of San Daniele
will steal the show on a tasting plate.
Known as the King of Salumi,
the Culatello di Parma is made from
the inner thigh of specialist black pigs
and cured for a minimum of 16 months
tied with string. Available in limited quantities
and difficult to source, this king of dried meats
stands out from the crowd.
Serrano is similar to prosciutto
but generally presents a more uniform texture,
greater intensity of flavour and less moisture
due to the long curing process.
Made from Landrace, Duroc, Pietrain
or large white prigs, Serrano is packed in salt
for two weeks, rinsed and hung in a humid
environment for six months, then hung dry
for a further 18 months.
The result is a beautifully flavoured meat with an
intense purple colouring and clean white marbling.
The Iberian pig feeds on acorns in the evergreen
pastures of the Mediterranean woodland.
resulting in the beautifully distinctive jamon flavour.
At N&S we source our Iberico from local Cordoba
Iberian pig breeds that are fed on the best acorns
from the Cordoba oak.
The pork is salted and left to dry for two weeks,
rinsed and dried for a further 4-6 weeks
then cured for a minimum of 24 months.
Jamon Iberico is not widely available abroad
and is very expensive.
Newbury & Watson
Award-winning Newbury & Watson
is an artisan supplier of naturally smoked
smallgoods. Based in South Australia,
they use traditional practices
and premium local produce
including Kangaroo Island certified
free range pork to produce
a stunning range of smallgoods.