Traditional Meats
Beef
Casalinga not only provides premium Tasmanian Beef, but when you visit the store you get the full experience of purchasing beef and getting it just how you like it. From viewing the carcass and seeing the results of our 14 to 21 day dry ageing process first-hand, through to selecting the thickness of your cut of meat.
Dry ageing isn’t a new technique or trend. The process of dry ageing was traditionally carried out by hanging either the whole or cut pieces of the carcass in a cool room. Techniques in dry ageing can vary depending on the desired flavour, outcome and the amount of the moisture that is lost, this is dependent on how long the meat is aged for.
While meat can be eaten as soon as it is processed we believe that the quality of the flavour improves dramatically after it’s been left to hang for a few days. While beef is technically dry aged after 7 days, it’s around day 11 that the crusting starts to properly form – the visible sign that the flavours are starting to concentrate and creating a delicious result.
Lamb
Lamb remains the most loved meat by Australians. It is the one dish that people love to share with friends and family, especially when going back indoors during the cooler months.
From Sunday lamb roasts, everyday chops or diced lamb for your favourite curry dish, we believe it is important that you have access to locally grown products. Our lamb is of the highest quality and is supplied directly from the farm to you. At Casalinga the lambs are hand-picked and graded directly from our registered Tasmanian growers, which allows us to have a selection of weight ranges and fat content to our lambs. You are guaranteed consistently premium lamb throughout the whole year.
Pork
The pork that is used at Casalinga is paddock-bred in Tasmania and sourced from pigs that have been fed on the freshest natural products. We choose our breeders based on a shared dedication to animal welfare and have nurtured the pigs through the highest standards to produce a tasty, juicy, natural pork with a superb eating experience.
All ham and bacon products are manufactured from fresh pork on the premises with our smallgoods natural smoking process. Our consumers can be confident that we use 100% natural pork with no additives or artificial smoke flavour. Rob’s dry cured bacon is high in demand and his ham on the bone gets sent all over Australia, particularly at Christmas time.
Poultry
The quality and freshness of our poultry products are always of a high quality. Whether it is free-range chickens, turkey, fresh quail or ducks, they are all sourced from grass paddocks of Tasmania. The free-range approach is obviously considerably more time consuming and costly, but our farmers agree it leads to happier birds, and our customers appreciate the difference in taste.