Salami
Maison René artisan salami is crafted using authentic old-world techniques passed down through generations. Each bite offers a perfect balance of rich flavors, a testament to our dedication to traditional European craftsmanship. Our salami promises to elevate any occasion, whether enjoyed as a healthy snack, gifted to a loved one, or presented as the centerpiece of your charcuterie board. Join our Salami to discover the depth of flavors across all our Eurasian-inspired recipes.
Coppa, Cotto, or Gabagool neck and shoulder. It is cured for three months, after which it is then washed with red wine and coated in smoked paprika, black pepper, bay leaves. Biggest crowd pleaser of all.
Wagyu Bresaola(AUS) dried beef 70g
Maison René presents Australia Wagyu Bresaola, a unique creation crafted from a blend of Wagyu and native Australian beef. Raised on natural pastures and finished on grain in Queensland’s Darling Downs, and processed in Lockyer Valley plant, this Bresaola undergoes careful dry-aging to achieve a tender texture, subtle sweetness, and delicate marbling. It offers a refined balance of rich and sweet flavors, with mild nutty undertones and a hint of earthiness from the pasture-raised beef. Perfectly paired with aged Parmigiano-Reggiano or creamy Brie, a touch of truffle honey, and a bold red wine like Barolo or Cabernet Sauvignon to complement its depth of flavor.
Maison Rene Spanish-style Chorizo, a Butcher-grade pork sausage dry cured sausage meticulously crafted using Maison René’s exclusive recipe that is perfect as a refreshing rené solution after your long day.
Maison Rene An exclusive Coppa de Hokkaido, a Japanese "Yume no Daichi" pork salumi infused with a touch of Spanish paprika, a masterpiece of culinary artistry that that will ignite your good time vibe effortlessly.
Bresaola dry beef pre-sliced 70g
Maison Rene Our Bresaola is the best lean beef dry cure meat of its kind. Made from Ko Khun Ponyang Kham Thai Cattle. This make it perfect to be eaten as a light meal chacuterie, - paired with bread, cheese, or wine, or made into sandwiches for an easy good-time vibe moment. sea salt, black pepper, juniper, fennel, and fresh herbs. Bresaola is cut into paper-thin slices, making it ideal for carpaccio as part of an antipasti. First arrange overlapped slices on the plate, drizzle with extra-virgin olive oil and lemon, and sprinkle arugula over the top. Finish off with sprinkles of Parmigiano-Reggiano and salt and pepper.
Salami
Maison René artisan salami is crafted using authentic old-world techniques passed down through generations. Each bite offers a perfect balance of rich flavors, a testament to our dedication to traditional European craftsmanship. Our salami promises to elevate any occasion, whether enjoyed as a healthy snack, gifted to a loved one, or presented as the centerpiece of your charcuterie board. Join our Salami to discover the depth of flavors across all our Eurasian-inspired recipes.
Jasmine Wagyu Bresaola(TH) BMS 9/10 dried beef 70g
The best beef import from Japan that is suitable for dry curing is Wagyu Bresaola. We have a unique recipe. It is rubbed with sea salt, black pepper, juniper, fennel, and herbs being carefully dry-cured for 5 months.
Kurohana Wagyu, the highest grade of Japanese black beef. In Hitoyoshi Kumamoto Prefecture, Kurohana Wagyu Beef is raised in excellent health using a special technique under stringent supervision, and it is nourished in the plentiful natural blessings and clean water of the region. Because of these special dedications, Japanese black beef has a distinct sweetness and tenderness. That makes it incomparable to other meats.
Maison Rene Lomo Ham, an air-dried delicacy, crafted from highly-curated pork loin with rich fat cap, heightened by notes of garlic and infused with smoked sweet paprika, just like the traditional recipe. This is the perfect charcuterie element to be paired with bread, cheese, or wine, or made into sandwiches, omelets, and stews, to give yourself daily with a great and fulfilling meal. It is lean, extremely tender
Wagyu Bresaola (Japan) Kurohana A5 sliced 50g
The best beef import from Japan that is suitable for dry curing is Wagyu Bresaola. We have a unique recipe. It is rubbed with sea salt, black pepper, juniper, fennel, and herbs being carefully dry-cured for 5 months.
Kurohana Wagyu, the highest grade of Japanese black beef. In Hitoyoshi Kumamoto Prefecture, Kurohana Wagyu Beef is raised in excellent health using a special technique under stringent supervision, and it is nourished in the plentiful natural blessings and clean water of the region. Because of these special dedications, Japanese black beef has a distinct sweetness and tenderness. That makes it incomparable to other meats.