La Villa Salumi make pork sausages, bacon and smoked smallgoods which they sell at markets.
Sausages as they should be: pork, salt, spices and herbs. No preservatives, gluten, rice, rusk or filler. Herbs and spices are hand blended (no commercial mix here), and sausages are hand tied using natural casings. None of the meat has been frozen, allowing customers to freeze at home if they desire.
A sweeter, Canadian style of bacon: slow-cured with maple syrup and brown sugar, then double-smoked in-house. As this bacon is dry cured, it does not contain excess water weight, which means it provides consistent cooking and crisping. Available sliced to any thickness, as lardons, slabs or whole bellies.
Smoked American-style franks: made using the same quality pork as the sausages. Finely ground pork is blended with a hint of chilli and select (hand blended) herbs and spices, then smoked in-house to provide a smoky frank with a great snap.
Kielbasa (polish garlic sausage): a traditional Polish recipe forms the basis of this smoked garlic sausage which is ready to eat. A small amount of beef is incorporated with pork and fresh garlic, along with herbs and spices, hand tied into rings and smoked. The result is a distinct garlic flavour with good mouth feel.