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Wholesale Ordering

View our current wholesale price list and credit application below.

Saison Small Goods, ordered

Get your hands on Saison’s range of well hung meats, made by chefs with quality ingredients, bold flavours and no shortcuts. From wild game salami and pepperoni to mortadella, nduja, guanciale and Wagyu bresaola, our smallgoods combine proven old-world techniques with distinctly Australian ingredients and flavour profiles.

Our delivery days are Tuesdays & Thursdays.

You will require a pre-approved and logged credit application prior to placing an order.

Please place orders by kilogram or by piece using the fields below each product.

Free range pork leg, boneless. Bathed in a spiced brine for 7 days before drying, then slow smoked for 12 hours.

Typical piece: 3kg–4kg (½ boneless leg) — $22.05/kg

Dry cured, whole muscle, trussed, well hung 4+ months. Classic whole-muscle cured pork loin, simply seasoned and well hung.

Typical piece: 1.8kg–2kg — $47.25/kg

Typical piece: 1.3kg — $41.16/kg

Dry cured, natural casing, well hung 3+ months. Dry salted and massaged with hard herbs, garlic and black pepper.

Typical piece: 2kg–2.5kg — $24.89/kg

Sold in 2kg bags of 10 pieces — 1 bag (2kg) is the minimum order — $47.25/kg

Typical piece: 1.3kg — $41.16/kg

Dry cured, natural casing, well hung 3+ months. Wild eastern grey kangaroo from the Granite Belt with native anise myrtle and strawberry gum for freshness, balancing the minerality of the kangaroo.

Typical piece: 1.3kg — $47.25/kg

Natural casing. Smashed with heaps of house-dried chilli. House-dried chilli blend, hand-cut pork fat and collar.

Typical piece: 1.3kg — $47.25/kg

Dry cured, natural casing, well hung 3+ months. Wild-shot Stanthorpe venison with gin botanicals and hand-cut pork fat. Piquant, herbal and fruity.

Typical piece: 1.3kg — $52.50/kg

Dry cured, natural casing, well hung 3+ months. Traditional salami with native pepper-berry, bringing a subtle Sichuan-like heat, well balanced thanks to high fat content.

Typical piece: 1.3kg — $47.25/kg

Dry cured, various natural casings, well hung 3+ months, soft-spreadable. House 3-chilli blend with a touch of smoked pimenton. Approachably spicy yet fruit driven.

Typical piece: 1kg — $40.44/kg

Dry cured, natural casing, soft & spreadable — wood-fired oregano, rich red paprika, garlic. Typical piece: 3kg — $47.25/kg.

Dry cured, natural casing, well hung 3+ months. Black truffle, squid ink, hand-cut pork fat.

Typical piece: 1.3kg — $52.50/kg

Dry cured, whole muscle, trussed, well hung 4+ months. Skinless pork cheek, salt and pepper. Slow cure, intense flavour. Can be cooked or enjoyed raw.

Typical piece: 200g–400g — $27.30/kg

Cooked, synthetic fibrous casing, 120mm. Rich and gelatinous, lightly spicy with chilli, fennel and pepper. Hand-cut pork fat.

Typical piece: 1.8kg — $29.40/kg

Cooked, smoked, synthetic fibrous casing, 240mm. Fine textured pork neck, cheek and hand-cut fat. Touch of garlic and black pepper. Overnight wood smoked.

Typical piece: 3.2kg — $29.40/kg

Typical piece: 2kg–2.6kg — $84.00/kg

Typical piece: 1.75kg — $57.75/kg

Typical piece: 1.75kg — $47.25/kg

Frozen farce — vacuum packed, keep frozen. Chunky free-range pork fat, shoulder & collar with local chicken livers and hard herbs — buttery and rich. Box buy only: 4 x 3kg vacuum pouches (12kg/box) — $20/kg.

Frozen farce — vacuum packed, keep frozen. Classic Northern Spanish-style chorizo sausage farce with paprika, piquant chilli and wood-fired oregano. Box buy only: 4 x 3kg vacuum pouches (12kg/box) — $20/kg.

Frozen farce — vacuum packed, keep frozen. Toulouse-style sausage farce made with free-range shoulder, collar, ham, bacon and back fat, white wine, herbs & spice. Box buy only: 4 x 3kg vacuum pouches (12kg/box) — $20/kg.

Subject to availability

Whole piece: 6kg–8kg — Half piece: 3kg–4kg — $270.00/kg

$10 per pair

$30 each

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