Poaka specialize in traditional, fermented salami
Poaka is a true “Paddock to Plate” producer. We produce a range of handcrafted artisan Salami, cured whole muscles, fresh sausages and dry cured bacon. We use only the finest free range, acorn and sweet chestnut finished pork, which we farm, in Canterbury, New Zealand and the best organic ingredients. Poaka use the best traditional methods, with time and care resulting in intense and powerful flavours. Salumi is the Italian word for a large range of cured, fermented and dried meats, mostly made from pork. Yes Salami is a type of Salumi and making Salumi with our stunning free range acorn and sweet chestnut pork is our passion at Poaka!
Poaka products use pork 100% bred and farmed by us.
The acorn and sweet chestnut finished, free range pork we use in 100% of our products is from free range pigs that we breed and raise on our farm, in Aylesbury. Aylesbury is located about 30 km west of Christchurch. The pigs are totally free range, live their whole life out on pasture and the farming practices exceed the highest animal welfare codes. Poaka’s free range pig farm is also run as sustainably as possible and we farm using organic methods. All our free range pigs are heritage breeds, they do grow slower and can be a challenge to farm! However, as a result Poaka pork has outstanding flavour and tenderness and the pigs are very healthy, hardy animals. Our free range pigs have access to a wide range of pasture and other delicious forage, socialize and live a happy, healthy life. In the autumn time, our pigs forage in our large sweet chestnut orchard and feast on the delicious sweet nuts! Meaning Poaka produces superior pork, which in turn makes for an exceptional product. Give our range of Salami, Dry cured bacon and sausages a try, you won’t be disappointed!