The Pāua Saucisson combines New Zealand’s magnificent blackfoot Pāua (abalone) with innovative fermentation techniques & native ingredients including Free Farmed Kurobuta Pork, Akaroa Kelp and Marlborough Sauvignon Blanc.
The result is an entirely new take on the saucisson of old. Unique ingredients like wild endemic Blackfoot Pāua are expertly harnessed to create a complex, umami taste that complements old world wines and future-friendly palettes.
Pāua Saucisson combines New Zealand’s magnificent blackfoot Pāua (abalone) with innovative fermentation techniques & native ingredients including Free Farmed Kurobuta Pork, Akaroa Kelp and Marlborough Sauvignon Blanc. The result is an entirely new take on the saucisson of old. Unique ingredients like wild endemic Blackfoot Pāua are expertly harnessed to create a complex, umami taste that complements old world wines and future-friendly palettes.
A new take on a time-honoured tradition, seafood
finds its place on the classic charcuterie board.
Please note that orders will be dispatched early 2022.
