Australian Lamb Smallgoods Co
Charcuterie is a well-known art of salting, smoking and curing. While the mainstream experience is predominately pork, beef or duck. It turns out that you can salt, smoke and cure lamb too. We fondly refer to our Lamb Charcuterie as Lambcuterie™
It may surprise you that Bacon is not a reference to the meat or species, but a reference to the style of salting, smoking and curing. Which means that while we are very familiar pig bacon, there are many variations charcuterie, smallgoods manufacturing and types of meat use. Throughout the world we have seen turkey bacon, beef bacon, duck prosciutto just to name a few.
Lambcuterie™ came together with an idea from a sheep farmer, Toni Barton and the experience her friend and passionate competitor in the pitmaster BBQ world, Jon Bell. After many discussions, taste testing and even failed attempts, the two were finally confident to introduce lamb bacon to consumers, for taste testing.
Lamb bacon was initially launched through farmers markets, specifically Tallarook Farmers Market. Demand grew very quickly, retail wanted it on their shelves and chefs on their menus.
They were amazed by the response; the more people who tried it, the more people wanted to buy it.