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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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Presswurst is a great tasting luncheon meat and a

Presswurst is a great tasting luncheon meat and a true European classic. Made from 100% Australian female pork hocks which are brine-cured then simmered until tender. The meat is pulled gently from the hocks, filled into the casing with seasonings and some of the gelatine-rich cooking liquid; which firms into aspic when chilled. The gelatine acts merely as an adhesive that binds the various elements together, allowing it to be thinly sliced. Its unique face makes it an attractive cold cut on grazing tables.

Happy Australia Day! We hope you are enjoying your

Happy Australia Day! We hope you are enjoying your day with family and friends, perhaps with a grazing platter similar to this? 😋

If you're planning on entertaining guests this com

If you're planning on entertaining guests this coming Australia Day, here's a finger food idea that's sure to please the crowd. These tasty pea and ham croquettes with fiery aioli take less than an hour to prepare and cook!

INGREDIENTS
750g potatoes, peeled, chopped
25g unsalted butter
300g Casalingo semi boneless leg ham, finely chopped
1 cup frozen peas, thawed
1/2 bunch mint, leaves finely chopped, plus extra to serve
Finely grated zest and juice of 1 lemon, plus extra wedges to serve
150g plain flour
2 eggs, lightly beaten
75g panko breadcrumbs
Vegetable oil, to deep-fry
1/2 cup aioli, combined with 1/2 teaspoon cayenne pepper

METHOD
1.Cook potatoes in boiling salted water for 15-20 minutes until tender. Drain, roughly mash with butter, then combine with ham, peas, mint, zest and juice. Season, then chill for 15 minutes.
2.Season flour and place in a bowl. Place egg and crumbs in separate bowls. Using 2 tbs for each, shape mixture into 24 logs. Coat with flour, then egg, then crumbs, then repeat with egg and crumbs.
3.Half-fill a saucepan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds). Deep-fry croquettes, in batches, for 3-4 minutes until golden. Drain on paper towel.

Photo & Recipe: delicious.com.au
4.Top aioli with extra mint and serve with croquettes and lemon.

How good does our NYC pastrami brisket look?! It's

How good does our NYC pastrami brisket look?! It's the key ingredient to your next classic New York style pastrami sandwich! While pastrami and corned beef may often look similar, and many people think they are interchangeable, they are actually very different beasts that start from the same place. Both are made with beef brisket, but corned beef is from the back end of the brisket, and pastrami is from the end closer to the navel, which is a bit fattier.

There's no better place to get all your favourite

There's no better place to get all your favourite Casalingo products (and more) than to visit our very own Retail Store. Located on the same premises as our manufacturing facility, we sell direct to the public.

Come and visit us at 4-8 Fury Court, Clayton South VIC.
We are open Monday to Friday from 9am - 4pm.

Casalingo's sausages are made from premium pork an

Casalingo's sausages are made from premium pork and are carefully manufactured to ensure maximum flavour and juiciness.

With delectable sausages like a spicy Italian Salsicee, mild or spicy Italian Salsicee with fennel, to favourites such as kabana, kransky, and spicy or mild chipolatas that are bursting with flavour, our sausages are popular with the whole family and are also ideal for entertaining.

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