Keeping it in the family

Salash proudly uses dry-curing methods for their meat that has remained unchanged for over 300 years.

In Gradimir Mirkov’s ancestral home town of Sombor, in north-western Serbia, communities have a great passion for enjoying good food and sharing generous hospitality. Since the 16th century, many European rulers have richly influenced the land, and the people have combined and perfected the introduced tastes and methods of food preparation to be the very best. “Our regional craft of producing real dry-cured meats has remained unchanged for well over 300 years,” says Gradimir.

Today, Gradimir, along with the careful supervision of his father Draza, proudly continues to use the original family recipes. They insist on using only the best cuts of naturally-raised meat and other selected all-natural and organic raw ingredients, with no artificial additives or chemicals – just the way it has always been done.

“Our family has been making dry-cured meat products for as far back as we can remember. Together we made the commitment to build Salash Delicatessen in New Zealand to share the unique tastes of our traditional drycured meats with you.”

At Salash Delicatessen they carefully use the authentic, natural methods of earlier times to slowly develop the wonderful textures, unrivalled depth of flavours and excellent natural keeping qualities that can be found in all their products. 

Visit them at the Matakana Village Farmers' Market.

info@Salash.co.nz
www.Salash.co.nz