Bulk Lines Gourmet Deli Meats


Presswurst is Europe’s version of a French terrine or brawn and is popular as a sliced cold meat cut. Lean and meaty, it makes an easy summer meal and you can ask your deli to slice it thick or thin.

Made using lean coarsely cut Australian pork shoulder that is braised in an aromatic stock. It is then set with natural gelatine and encased in a clear casing, showcasing its coarse meaty appeal.



Cook's notes

Best served as a cold cut meat and ideal on a ploughman’s style platter, open sandwich on rye or with crunchy continental bread. Is also great as a simple meal, with a salad and mustard on the side.