Australia s Finest Smallgoods

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Marjory Cross
5 years ago
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1 Australia s Finest Smallgoods

2 Dear Valuable Customer, Spiess Australia was founded in 1996 as a subsidiary company of the Albert Spiess AG in Switzerland. A company with a century old history and the unbreakable commitment to manufacture high quality smallgoods. The Company is owned by Albert Spiess who is operating the Spiess Group in the third generation. We at Spiess Australia are experts in the production of air dried meat specialties, which we proudly present to you on the following pages. Processing and drying are done under the strictest conditions in our own five star facility, which is located about an hour west of Sydney. As an AQIS establishment (Est. No 144) we are holding an export licence (no 919), are HACCP approved and HALAL accredited. We manufacture air dried meat products such us Prosciutto (Original and Serrano style), Coppa (original Italian style), Grisciutto (air dried beef) and Bresaola Beef. We are particularly proud to be the only Smallgoods Company in the world able to offer its customers the most luxurious air dried meat specialty ever made our Air Dried Beef Wagyu. We wish you a pleasent look through the following pages and hope to awaken your interest in our products. Who knows, you may find the perfect item to supplement your existing assortment. We will be glad to answer any questions about the presented specialties and would be more than happy to discuss and sample these unique and mouth watering products. Sincerely, Tony Klausner Managing Director

Our Prosciutto is made according to century old Italian traditions. Only a selection of hand picked, finest quality pork cuts are used to produce this unique Prosciutto.

Italian Style vs. Serrano We re producing two different lines of Prosciutto, the Serrano and Italian style.

3 Our Prosciutto is made according to century old Italian traditions. Only a selection of hand picked, finest quality pork cuts are used to produce this unique Prosciutto. The beautifully marbled meat is subtly seasoned with the finest herbs and spices, contributing to the Wonderfully unique flavours and texture. All our Prosciutto is dried for at least weeks. Italian Style vs. Serrano We re producing two different lines of Prosciutto, the Serrano and Italian style. Our Original Style Prosciutto contains a seasoning, which makes it very similar to the original Prosciutto di Parma, mild in taste and not too salty. The Serrano one on the other hand is a bit saltier and similar to its counterpart made in Spain. Use and slicing Sliced Prosciutto crudo in Italian cuisine is often served as an antipasto, wrapped around grissini or, especially in summer, cantaloupe or honeydew. It is eaten as accompaniment to cooked spring vegetables, such as asparagus or peas. It may be included in a simple pasta sauce made with cream, or a Tuscan dish of tagliatelle and vegetables. It is also used in Stuffing s for other meats, such as veal. Prosciutto may further be used in a filled bread or as a pizza topping. It is often served in sandwiches, sometimes in a variation on the Caprese Salad, with basil, tomato, and fresh mozzarella. A basic sandwich served in some European cafes and bars consist of prosciutto in a croissant.to Ensure the optimum flavour and textural qualities are present, we recommend slicing the product between 0.75 mm and 0.85 mm under -4 degree Celsius conditions. The slices should then be left to rest for at least 15 minutes at room temperature to ensure the delicate flavours are released to optimum potential. Background The word Prosciutto derives from the Latin perexsuctum, which means thoroughly dried. Strictly speaking, prosciutto means, ham in Italian; it generically refers to the pork cut, and not to its specific preparation. Italian speakers therefore make a distinction between prosciutto crudo (literally, raw ham ), the cured ham which English speakers refer to as simply Prosciutto, and Prosciutto cotto ( cooked ham ), which is similar to what English speakers would call ham.

We use for all our pork products female pork and process fresh meat only. We ferment and dry the cuts according to traditional Italian methods and the products are neither heated nor injected.

4 Our Coppa is made accordingly to a century old, Italian tradition as well. The process to manufacture our Coppa starts with the selection of hand picked, finest quality pork neck before this beefy and well marbled piece of meat gets seasoned. We use for all our pork products female pork and process fresh meat only. We ferment and dry the cuts according to traditional Italian methods and the products are neither heated nor injected. During the entire production time of weeks this Coppa looses about 35 to 40% of its original weight. Use and slicing The Coppa is preferably served with a glass of red wine and a nut bread. It goes great with all kinds of antipasti such as dried tomatoes and olives etc. In the case the product has to be stored without being vacuum packed, we suggest the traditional way of packing it in a white wine saturate fabric. This will prevent the Coppa from drying out any further and keeps the meat tender. Alternatively this product can be stored at 4 to 14 degree Celsius. A guaranteed aw value of less then 0.92 makes this product self stable for up to 1 year without being chilled. We recommend slicing the product between 0.75 mm and 0.95 mm under -4 degree Celsius conditions. Background The seasoning we re using has not changed much since the product was first developed through Albert Spiess, the son of a master butcher and founder of the Albert Spiess AG in Switzerland, back in 1906.

Air dried beef is a pure, natural product made from selected lean parts of the leg (of the round), which are treated with a mixture of curing salt, spices and herbs and then dried in high tech drying

All our Beef specialties are as Halal version available and therefore accepted in the Muslim communities.

5 Air dried beef is a pure, natural product made from selected lean parts of the leg (of the round), which are treated with a mixture of curing salt, spices and herbs and then dried in high tech drying rooms. The technique of making air dried beef is almost as old as civilization itself. The tried and tested methods used in its manufacture have remained unchanged to this day. All our Beef specialties are as Halal version available and therefore accepted in the Muslim communities. Two characteristics typical of genuine air dried beef are it s good keeping qualities and subtle flavor; this can only be achieved with gentle seasoning and natural drying. We do not use any other form of curing, such as smoking or heating. Air dried beef combines a unique, full bodied flavor with a remarkably delicate consistency. It is thus no surprise to hear it mentioned in the same breath as other world famous delicacies. Healthy for you! Air dried beef not only tastes good but is also healthy for you. Low on fat with practically no carbohydrates, it contains important vitamins, is rich in valuable minerals and trace elements, and strengthens bones and tissue with its high proportion of high grade proteins. Air dried beef is healthy throughout and thanks to its superb qualities and distinctive flavour; it is popular with gastronomes, gourmets and connoisseurs all over the globe. What does Air dried beef contain? Air dried beef is a light, high quality delicacy whose healthy, natural qualities are being discovered by more and more individuals all over the world. Air dried beef contains less than 5% fat and salt, virtually no carbohydrates and vitamins B1, B2 and pp (niacin). It is rich in iron as well as other minerals and trace elements and contains almost 40% high grade protein. Air dried beef is very easily Digested and quickly satisfies hunger. The human body can make efficient use of the energy it provides and rapidly absorbs the many essential amino acids it contains, making it both a valuable high nutrition food and a fine delicacy. Overall, air dried beef is one of the tastiest ways of adding variety to a diet.

How did Air dried beef develop? Centuries ago, people living in the remote mountain valleys were forced to lay in stocks of food for the harsh winter months.

The cattle were slaughtered, while the choicest parts of the animal were kept to provide a source of valuable food during the cold winter months.

It enabled them to make a healthy, high value energy source, which could be kept for many months without losing any of its natural qualities. How to get the most out of Air dried beef?

6 How did Air dried beef develop? Centuries ago, people living in the remote mountain valleys were forced to lay in stocks of food for the harsh winter months. After coming down from the Swiss Alpine pastures in autumn, some of the cattle were slaughtered while the rest would be fed over the winter with the hay stored during the summer months. The cattle were slaughtered, while the choicest parts of the animal were kept to provide a source of valuable food during the cold winter months. Our forefathers discovered air curing to be an ideal means of preserving meat. It enabled them to make a healthy, high value energy source, which could be kept for many months without losing any of its natural qualities. How to get the most out of Air dried beef? Traditionally, air dried beef is sliced as thin as possible, arranged on plates and garnished with a twist of freshly ground black pepper. Nothing else is needed. Served alone, air dried beef is one of the most attractive ways of sticking to a reduced calorie diet. We recommend slicing the product between 0.75 mm and 0.95 mm under -4 degree Celsius conditions. An ideal accompaniment to air dried beef is crispy, fresh bread and a good glass of red wine; in a simple sandwich or on canapés as an aperitif snack. Air dried beef is ideal for a wide range of uses. Try it as carpaccio with olive oil and grated Parmesan, for example. It is also tasty in a salad buffet and with cottage cheese or fruit such as apples, pears, and melons. Bresaola vs. Grisciutto There are not many differences in the used ingredients between the Bresaola and the Grisciutto. The flavor characteristic of the Bresaola is yet a bit more intense and succulent. However, the main difference lays in the shape and size of the finished product. The Bresaola is an unpressed product unlike the Grisciutto, which is pressed into a rectangle shape. Both products are made of the same raw material.

Cut in thin slices it will be melting in your mouth! Wagyu vs. Kobe The word Kobe frequently used to describe all types of Wagyu Beef.

7 The Worlds Only One! Spiess Australia is proud to be the world s only manufacturer of this unique product. Our simply called Air Dried Beef Wagyu is definitely one of the most luxurious air dried meat specialty ever made.this strong marbled piece of prime meat is as tender as it possibly can be. Cut in thin slices it will be melting in your mouth! Wagyu vs. Kobe The word Kobe frequently used to describe all types of Wagyu Beef. However this is wrong, as Kobe is a town within the Hyogo Prefecture (Japan), and is undeniably famous for its Wagyu beef. Even though the word Kobe, unlike Champagne for example, is currently not protected we decided intentionally to market this great products as Air Dried Beef Wagyu. A unique raw material We are sourcing all our Wagyu Beef from Security Foods Pty Ltd, Australia s elite producer of high quality Wagyu Beef. We manufacture F1 Wagyu, which is a first cross between a Wagyu Sire and a second breed of cattle, often Angus, Holstein or Murray Grey. The processed Wagyu is scored with a marble score 9.

8 Victoria Street Wetherill Park NSW 2164

ham LA RUSTICA HAM TRADITIONAL HAM EASY CUT HAM GYPSY HAM

ham LA RUSTICA HAM TRADITIONAL HAM EASY CUT HAM GYPSY HAM ham Fabbris' hams are made from premium quality Australian pork and have a unique flavour that is distinctly 'Fabbris'. All our smoked range of hams are naturally smoked for that truly rustic taste. Experiencing