A chef and a scientist

When kiwi Rachel, an Italian chef and charcutier returned to New Zealand, she missed Italian cured meats so much that she started making her own at Prodigal Daughter Gourmet Lodge.

Mike, the scientist, spent 10 years researching meat quality in New Zealand. He posed a challenge – to make world-leading charcuterie from New Zealand’s top grass-fed meats.

A six year journey began, starting in the paddock with New Zealand beef and lamb farmers, working with scientific food innovators and Italian charcutiers, to develop an amazing set of new cured meat products from the ground up.

– Free-range
– Grass-fed
– No GMO
– No antibiotics
– No chemical nitrates
– Gluten-free