Nundle Smokehouse Products
Smoked Chicken Breast (Original flavour). Made using select, fresh New England chicken breast. Hot smoked, skin on.
Smoked Chicken Breast - Lemon & Thyme. Slowly marinaded with maple syrup, garlic, lemon & thyme.
Smoked Duckling Breast. Cured in a ham style and then gently hot smoked.
Smoked Beef Pastrami. slow brined and then hot smoked slowly.
Smoked Venison Pastrami. Brined for days and smoked for up to 9 hours in small batches
Beef Biltong Traditional Flavour. Made using top quality Australian Angus beef using a slow drying process and a traditional South African Recipe.
Peri-peri flavour Beef Biltong. Made using top quality Australian Angus beef using a slow drying process and a traditional South African Recipe.
Smoked Chicken Liver Paté with bourbon. A delicious fine and smooth pate. available in 100g tubs.
We would welcome your inquiry should you wish to stock our products in your store or for your restaurant, cafe or delicatessen.
We deliver to most of NSW overnight.
Our story - Nundle Smokehouse
By utilizing their skills of a cumulative 32 years smoking trout, Master Smokers Russell & Roger are constantly innovating and producing a fine range of medal winning smoked and air-dried meat products. Nundle Smokehouse now produces ready-to-eat smoked chicken, duck, beef and venison, and traditional South African biltong.
These are available from selected retail outlets and from our farm-gate deli fridge.
They are an integral part of the menu at The Drunken Trout Café.