Inspiration – Casalingo

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Casalingo’s Retail Smallgoods Range available at Coles Supermarkets

Casalingo’s Retail Smallgoods Range available at Coles Supermarkets

Supporting the Royal Children's Hospital through the Bed Sponsorship program.

What makes Casalingo the best?

What makes Casalingo the best?

Supporting the Royal Children's Hospital through the Bed Sponsorship program.

Casalingo uses traditional methods to ensure every slice is a ‘taste of tradition’!

Casalingo uses traditional methods to ensure every slice is a ‘taste of tradition’!

Supporting the Royal Children's Hospital through the Bed Sponsorship program.

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Pancetta is traditionally made from pork belly whi

Pancetta is traditionally made from pork belly which is seasoned and dry cured. A little crisp-fried pancetta can add richness to a macaroni cheese or your breakfast omelette, or saltiness to a warm chicken salad. What is your favourite way to enjoy pancetta?

Our family-owned business produces an extensive ra

Our family-owned business produces an extensive range of authentic European delicacies for the food service and specialty retail market. Casalingo uses traditional recipes and methods to ensure every slice is a 'taste of tradition'!
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If you would like to stock any of our smallgoods for your business, get in touch with us and we can connect you with one of our distributors/wholesalers. We supply all over Australia and also export to Asia. Visit our website for more information (link in bio).

Our succulent, boneless Champagne ham is made from

Our succulent, boneless Champagne ham is made from the finest leg of pork, making it a delicious option for a fresh sandwich. Enjoy it with a dollop of mayonaise, sliced cheese, fresh lettuce and tomatoes... or keep it simple with a generous dollop of seeded mustard!

We're loving this Italian play on the traditional

We're loving this Italian play on the traditional oysters Kilpatrick recipe by using guanciale instead of bacon.
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Recipe: Coffin Bay oysters Florentine with guanciale
1/2 bunch (about 250g) English spinach, leaves picked
80g salted butter, softened
1 garlic clove, finely chopped
30g parmesan, finely grated
50g finely chopped Boston Bay Smallgoods guanciale (cured pig’s cheek – from delis) or pancetta
500g rock salt, plus extra to serve
18 freshly shucked Coffin Bay oysters

Method
1. Blanch the spinach in a large saucepan of boiling salted water for 30 seconds. Reserve 1/4 cup (60ml) water, then drain and refresh spinach in iced water. Place in a bowl with reserved water, then puree using a stick blender.
2.Weigh out 100g spinach puree, reserving the remaining puree for another use. (Try this spinach puree stirred through pasta, mashed potato or used in a pesto).
3.Preheat the oven grill to high.
4.Place the spinach puree, butter, garlic and parmesan in a small bowl. Stir to form a paste, then add the guanciale and stir to combine.
5.Spread rock salt in a roasting pan to make an even layer. Arrange oysters on top and divide the spinach mixture among oysters, covering completely.
6.Grill for 4 minutes or until the oysters are warmed through and topping is beginning to caramelise. Serve oysters on extra rock salt.
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Recipe and photo: https://www.delicious.com.au/

Casalingo’s sausages are made from premium pork

Casalingo’s sausages are made from premium pork and are carefully manufactured to ensure maximum flavour and juiciness, including our much-loved mild Italian salsicce.

It's picnic season! Put together a selection of yo

It's picnic season! Put together a selection of your favourite cold meats, cheeses, olives, crackers, and dips and soak up some of that Spring sunshine.

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