Dip your ham bag (or linen tea towel) in a solution of 2 cups of water and 1 tablespoon of vinegar.
Squeeze out excess moisture and place ham in the bag.
Store in coolest part of fridge (below 4°C). Leg ham on the bone should last for up to 3 weeks.
Rinse and re-dip your Ham Bag in water and vinegar solution every 3 days, or as needed.
Sunday Closed
Monday 7am–6pm
Tuesday 7am–6pm
Wednesday 7am–6pm
Thursday 7am–6pm
Friday 7am–6pm
Saturday 7am–12:30pm
Closed Public Holidays
Monday
12pm – 5pm – Beechworth, Stanley, Silver Creek, Baarmurtha & Murmungee.
3pm – 5pm – Yackandandah & Wooragee
Tuesday
12pm – 5pm – Beechworth, Stanley, Silver Creek, Baarmurtha & Murmungee.
Wednesday
12pm – 5pm – Beechworth, Stanley, Silver Creek, Baarmurtha, Murmungee, Eldorado, Wooragee & Everton.
3pm – 5pm – Yackandandah & Wooragee
Thursday
12pm – 5pm – Beechworth, Stanley, Silver Creek, Baarmurtha, Murmungee, Eldorado, Everton & Whorouly.
Friday
12pm – 5pm – Beechworth, Stanley, Silver Creek, Baarmurtha & Murmungee.
3pm – 5pm – Yackandandah & Wooragee
When ordering online most products are by weight, some are by the each. Here is a guide that gives you an approximate idea on how many you would receive.
• Scotch, Porterhouse, Rump, Ribeye, Tomahawk, Eye Fillet. T – bone approx. 1 steak per 300grams.
• Oyster blade, Blade Steaks, Osso Bucco, BBQ Steaks, Thin Sliced Scotch approx. 3 per 250g
• Pork Loin Chops, Pork Cutlets, approx. 1 per 250g
• Pork Spareribs, Pork Medallion approx. 2 per 250g
• American Style Ribs, Pork Fillets approx. 1 per 250g
• Pork Hock or Trotters approx. 1 per 250g
• Lamb Loin Chops, Lamb BBQ chops, Lamb Chump Chops approx. 2 per 250g
• Plain Lamb Cutlets approx. 3 per 250g
• Rack of Lamb, Lamb Shanks approx. 1 per 250g
• Lamb Steaks approx. 2 per 250g
• Roasting Lamb Rump approx. 4 per 250g
• Chicken Breast Skin on/off Chicken Thigh, Chicken Maryland Fillet, Thigh approx. 2 per 250g
• Chicken Whole Maryland approx. 1 per 250g
• Chicken Thigh Bone-in, Chicken Drumsticks approx. 3 per 250g
• Chicken Tenderloins approx. 5 per 250g
• Chicken Steaks approx. 2 per 250g
• Crumbed Chicken Breast approx. 1 per 250g
• Crumbed Chicken Thigh approx. 2 per 250g
• Crumbed Beef Schnitzel, Crumbed Pork Schnitzel approx. 1 per 250g
• Crumbed Lamb Cutlets approx. per 250g
• Crumbed Sweet Chilli Tenderloins approx. 4 per 250g
• CC’s Homemade Bacon approx. 5 per 50g
• CC’s Homemade Steaky Bacon approx. 10 per 250g
• CC’s Homemade Short Cut Bacon approx. 8 per 250g
• Smoked Chicken Fillet approx. 2 per 250g
• Kransky, Chorizo approx. 2 per 250g
• Thin Sausages approx. 14-15 per 1kg
• Thick and Gourmet approx. 10 per 1kg
• Burgers approx. 2 per 250g or 8 per 1kg
