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Tarranaccio is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from the loin, and it is lean and tender, with a sweet, musty smell. Similar to a Bresaola it originated in the Kaipara New Zealand region.

Using the traditional dry-curing method we took various Beef cuts and smoked them with Pohutukawa. We created a natural marinade using organic sea salt, vinegar, and hot smoke as a way to preserve the Venison meat. Free of artificial preservatives. Perfect for any meat platter.


INGREDIENTS:  Angus Beef, Organic Sea Salt, Spice and Spice Extract, Vinegar, Pohutukawa Smoke.

Fermented Processed Meat Not Heat Treated
Halal Suitable & 100% Natural Ingredients Used:

  • No artificial chemical ingredients, colouring, flavours, or preservatives.
  • No sodium nitrates or sodium nitrites.
  • No Gluten. No Soy. 

Keep refrigerated between 1-4° degrees. Unopened the Tarranaccio will have a 6-month shelf life. Once opened, eat within 4 days. Store leftovers in a container not in plastic wrap.