Poaka is a unique artisan Salumi (the Italian word for cured, fermented, and air matured meats) sometimes also referred to as charcuterie, producer based at Aylesbury, just west of Christchurch in New Zealand. To make the best possible product, we’ve chosen to exclusively develop a herd of Heritage Breed pigs (Tamworth’s, Berkshire’s and Wessex saddleback) on our farm that provide the raw materials for our melt-in-your mouth, traditional style, handcrafted salami, whole muscle products, bacon and sausages. Our totally free range pigs are born in our pasture, raised in our pasture, and finished in our pasture. A large portion of our free range pigs diet is derived from foraging in our pastures, and in autumn we seasonally chestnut finish a selection of our herd in our Sweet Chestnut orchard. The saying “you are what you eat” makes a difference in our pigs, and it shines through in our products. The result? New Zealand’s version of the delicious historical artefact that is cared for cured, fermented, and air dried salami, dry cured pork, dry cured bacon and sausages as good as those traditionally produced in the birthplaces of these gastronomic delicacies. And we want to be even better! We bring to New Zealand consumers, the highest quality home grown taste; one they normally have to travel along way to find.