Backa Australia

We use Australian ingredients to create top-notch smallgoods, applying sustainable, slow-production techniques. We start with quality Australian ingredients, the best yearling, grass-fed beef from NSW and Tasmaina and QLD Free Range Pork. We use natural probiotics and cultures to cure our goods, using less water than a standard large-scale factory production. The result is shelf-stable salamis and sausages delivered directly from our Gold Coast factory. To create our products, we use cultures, a heritage process to cure the meats. We use locally sourced red oak to smoke the meats as well, because we think it adds to the unique flavours of our products. Fermentation and salt cure processes not only result in a delicious product, but offer other benefits as well – we use less water than large-scale factory processes, meaning we can be wise with our precious resources. Fermentation and salt curing takes a bit longer than most factory processes, but in the end you get a shelf-stable product that can be safely displayed without needing to be refrigerated, it reduces the associated costs of electricity through the supply chain. That’s a savings for our retail distributors, and a win for the environment.