Toss a little chorizo, salami or prosciutto from Bačka Gourmet Foods in your pasta
Dried meat, being one of the oldest methods of preservation known to humankind, is a feature of many cuisines around the world. From bresaola, air-dried salted beef originally from the Valtellina valley in northern Italy; charquí, made from llama or alpaca, in South America; suho meso, a smoked beef eaten in Bosnia, to kuivaliha, air-dried salted meat (often reindeer) of northern Finland, dried meat is a staple in many cultures.
Bačka Gourmet Foods are a local producer of fermented dried meats based in Beenleigh who set up stalls at various local markets across Brisbane including Rocklea Markets, The Village Markets, Eagle Farm Markets and the College Markets. Bačka uses only selected premium meats with nothing artificially treated resulting in a naturally beautiful tasting product. And with only salt curing and starter cultures to get the fermentation process started, Bačka meats are all gluten and preservative free.
The local markets are a great place to sample the Bačka Gourmet Foods range. Perhaps the beef kulin, which is 100% beef salami with only 5% fat. It is a tasty all-rounder salami with a blend of garlic and other secret spices and is completely mild. Or maybe the Hungarian salami, a mild beef and pork fermented salami with a blend of Brodoberg rum might be more to your liking. But don’t pass up a sampler of the Godfather, a tasty pork chilli salami with a blend of chunky garlic and natural spices. It’s sure to knock your socks off!
And with so many recipes around to experiment with, dried meats will definitely spice up your next dinner party. Try cooking up a chorizo carbonara with catalan market salad, crispy salami pasta, asparagus in prosciutto or a beef and speck burger with dijon and mayo.
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