Air-dried Wagyu - Exclusive to FWC
This exquisite Wagyu has been bred and reared in Australia. It is cured in salt and spices for 3 weeks and then air-dried for three months in a specially designed room at 4C. During the drying process the meat is carefully pressed every 2 weeks to achieve the fantastic final product. Air-dried Wagyu is an excellent product for use on charcuterie platters or on its own instead of prosciutto.
Foie Gras
Our fantastic foie gras is sourced from Strasbourg and is available as 200g, 500g and whole lobe random weight.
Caviar
Charcuterie
Our products range from locally made and imported items, including:
Jamon
Prosciutto
French salamis
Patés
Terrines