Motherland Spices in Cranbourne, Victoria | Food service distributor

Motherland Spices

Locality: Cranbourne, Victoria

Phone: +61 408 109 857

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23.01.2022 Lap Yuk (Chinese Cured Pork Belly) La rou or lap yuk (in Cantonese) is a staple in Chinese cuisine. Late autumn/early winter is a great time to make this at home. This homemade Chinese air-cured pork belly, is quick and healthier way to make Chinese style persevered meat. Mixed with love for you from: bay leaves, Star Anise, Cinnamon and Szechuan pepper. Do not contain salt. Made in Australia from local and imported ingredients. Available through our eBay shop:... http://stores.ebay.com.au/motherlandspices See more

21.01.2022 Salsiccia di Calabria (Calabrian Style Sausage) The Calabrian sausage is one of the most traditional and widespread products of Calabrian pork butchery, the origin is very old and linked to the family processing of pork. As for production specifications, it must be obtained from the processing of pig meat born in the Calabrian territory, or coming from the Basilicata, Sicily, Puglia and Campania regions, provided that within the 4th month they are transferred to Calabria, a...nd then slaughtered and processed in the same territory. Mixed with love for you from: paprika, black pepper, fennel seeds, sugar, dextrose and salt. Salt content as NaCl 28 grams per kg mince meat. Made in Australia from local and imported ingredients. Available through our eBay shop: http://stores.ebay.com.au/motherlandspices See more

08.01.2022 Paio de Beja (Portuguese smoked sausage) Paio de Beja is a thick smoked Portuguese sausage made in region of Beja, but can be found throguhout the country. Paio de Beja carries PGI, 2007 classification and is produced from Alentejana breed of pig. Mixed with love for you from: paprika, garlic, black pepper, spices and salt. Salt content as NaCl 28 grams per kg mince meat. Made in Australia from local and imported ingredients. Available through our eBay shop:... http://stores.ebay.com.au/motherlandspices See more

07.01.2022 Sopressa Vicentina (Italian Style Salami) The Soprèssa Vicentina is a typical salami of the province of Vicenza and every year there are events dedicated to it: one of the most famous is the Sagra della sopressa of Valli del Pasubio . Carries PDO, 492 of 2003 classification. The sopressa is characterized by a good balance between lean and fatty parts, a soft dough thanks to the cold grinding of the meat (with a grain between 6 and 7mm) and a curing that varies from a minim...um of 2 months up to over 6 months which depends on the size of the product (for example a sopressa between 1 and 1.5 kg needs at least 60 days of maturing). Mixed with love for you from: black pepper, clove, spices, herbs, dextrose, sugar and salt. Salt content as NaCl 28 grams per kg mince meat. Made in Australia from local and imported ingredients. Available through our eBay shop: http://stores.ebay.com.au/motherlandspices See more

01.01.2022 Frankfurter - Smoked (Polish Style Frankfurter) Frankfurt speciality are already mentioned in medieval sources, often served during the Imperial coronation ceremonies at the Römerberg. Smoked Frankfurter Würstchen have protected geographical status in Germany since about 1860. This is Polish version and this recipe comes from the Polish Archives Mixed with love for you from: white pepper, nutmeg, spices, sugar and salt. Salt content as NaCl 21 grams per kg mince meat. Ava...ilable through our eBay shop: http://stores.ebay.com.au/motherlandspices See more