Black Pig

Saskia Beer brings to you a range or artisan charcuterie from free range, heritage Breed Berkshire Pork - known as "Black Pigs" because of their characteristic black skin.

Berkshire free range pigs are sourced from small free range producers in the Barossa, Light and Southern vales districts of South Australia. They have a higher intra muscular fat content and shorter muscle fibres - making them moist and tender. The nature of Berkshire fat is that it is high in essential omega acids and is very firm and there for prized for small goods. It has a very clean taste on the palate and is prized in Italian, Spanish and Japanese cuisines.

All salamis are air dried for a minimum of 3-4 months before release to develop their flavor.  The hams, bacon and prosciutto are sugar cured using a recipe passed down through five generations of Barossa small good artisans.

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  Fennel Soprossa

  Named for its pressed shape, this wonderful salummi highlights the clean, sweet Berkshire fat elevating an antipasto plate it graces.

   
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  Chorizo

  Our Chorizo is midly spicy and can be eaten as is or used in cooking. It is a fermented product so can be aged or used fresh.

   
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  Sugar Cured Middle Bacon

  Traditional dry cured backon. Sweet, tender Berkshire loin. Fantastic for bacon and eggs or even used raw.

   
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  Sugar Cured Speck (Belly Bacon)

  Dry cured Berkshire belly. Cured for 3 weeks and then dried for up to 3-4 weeks depending on the size of the belly.

   
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  Prosciutto

  Lightly smoked dry cured Berkshire legs result in a swet, nutty proscuitto. Use in salads, as an entrée, on an antipasto platter or through pasta.

   
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  Pancetta

  Dry Cured Berkshire Belly. Cured for 4 weeks and then dried for up to 4-6 weeks dependant on the size. Use in stuffings, sliced thinly on pizza, to line terrines or wrap around asparagus and put on the barbecue.

   
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  Sugar Cured Leg Ham - On the bone

  Berkshire hams are succulent and sweet. The intramuscular fat means they can be glazed without the fear of drying out. Try matched with quince glaze or dijon mustard and brown sugar. Cook for 30-40minutes at 200 degrees and rest for 45 minutes until carving.

   
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  Sugar Cured Boneless Leg Ham

  Soccer ball ham ideal for slicing just before intended use. This is a low nitrate product so may discolour slightly. Great for sandwiches, platters etc. Try matched with the Saskia Beer range of condiments.

   
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  Sugar Cured Champagne Ham

  Berkshire hams are succulent and sweet. The intramuscular fat means they can be glazed without fear of drying out. Champagne hams are easy to carve.