Salsiccia Cruda. This week made from a single @talucapark Berkshire pig. Ready for its place in the cool room to hang and cure for a couple of weeks before spreading raw on fresh bread. This is the last sausage from the batch, made larger than the ot
A whole doe from @gourmetgoatlady. It’s always interesting working with retired breeding stock — you get more size, fat and flavour as well.
@txuleta1882 six year old retired Dairy Shorthorn bistecca, 35 days dry aged. These two and few more off to @chefcristianopata @pinos_vino_e_cucina this week.
A quick tour for those of you who haven't visited yet. See you soon.
We don’t need to tell you what to do with this.
Six week dry aged rump from a seven year old retired Montbelliard dairy cow. The excellent work of @txuleta1882 portioned and heading to the menu at @ante_syd.
Going through the motions with this pasture-raised Wessex Saddleback from @tathraplace. Primed for the main stage at Sunday lunch.
An impressive saddle (as always) from @thegourmetgoatlady. Ready and waiting to be cut down into chops and roasts for the weekend.
Shelf things we love ft. @lulus.sydney, @pastamancini and all the best fish in tins. P.S. We’re closed tomorrow for Anzac Day and back open Apr 26.
Sausages? Always.
Good things take time. @txuleta 1882 Jersey and Friesian hanging patiently.

Location

1 National St, Rozelle NSW 2039

Hours

Monday - Friday 8am - 6pm

Saturday 8am - 3pm

Sunday CLOSED

Contact

Ph: 02 8377 9786

E: contact@emilios.com.au