Sliced coppa on a board by a fireplace, with red wine and spices

Slow time. Pure craft.

Artisan dry-cured meats, made on Koh Tao. เนื้อบ่มแห้งแบบอาร์ติซาน จากเกาะเต่า

Discover the cuts Coming back
Our story

Only the spices travel.
The meat is local.

On Koh Tao we cure meat the old Mediterranean way: salt, spices, cool air and time. Nothing else.

The pork, beef and duck come from small Thai farms in Ratchaburi, Isan and Surat Thani, where the animals are raised free-range and without hurry. The spices come from the Mediterranean: wild herbs from Corsica, smoked paprika from Hungary, Calabrian chilli.

Every piece is cured in small batches, massaged by hand every day for its first month, and then left to age for months before we slice it.

Curing spices on a dark wooden table
How it's made

Five steps. Months of patience.

01

Select

Whole loins, necks, tenderloins and breasts from farms we know, raised free-range in Thailand.

02

Salt & spice

Sea salt, curing salts and our own spice blends, then every piece is packed to cure.

03

Massage

For a full month, every piece is massaged by hand, every single day, so the salt and spices work their way through evenly.

04

Hang & wait

Three to six months in the chamber at a steady cool temperature and humidity, until the texture is just right.

05

Slice

Sliced in-house, paper-thin, and vacuum-packed so it reaches you at its best.

The cuts

Four cuts. A flavour for everyone.

Silky and mild, lean and sharp, rich and melting, gently gamey. Cured with wild herbs, smoke, chilli or tangy sumac, from soft to bold, there is one for every taste.

Cured pork loin, lonzo

Lonzo

ลอนโซ · หมูสันนอกบ่มแห้ง

Lean, firm, savoury and sharp.

  • Spanish Lomo
  • Corsican
  • Rosemary & Juniper
  • Salt & Pepper
  • Cayenne & Paprika
  • Applewood Smoked
Sliced coppa

Coppa

คอปปา · คอหมูบ่มแห้ง

Marbled, savoury, rich and melting.

  • Mediterranean
  • Salt & Pepper
  • Applewood Smoked
  • Calabrian Capocollo
Sliced cured beef tenderloin

Beef Tenderloin

เนื้อสันในวัวบ่มแห้ง

Silky, tender, mellow and smooth.

  • Traditional
Sliced duck prosciutto

Duck Prosciutto

โปรชุตโตเป็ด · อกเป็ดบ่มแห้ง

Buttery, gently gamey, deep and lingering.

  • Traditional
  • Corsican Herbs
  • Sumac
  • Chilli
  • Hungarian Smoked Paprika
  • Salt & Pepper
Limited release · Soča Valley, Slovenia

Heritage Salami

One single batch of salami from Slovenia’s native black-belted pig, raised on a small organic family farm in the Soča Valley, and brought to Koh Tao.

ซาลามี่หมูพันธุ์พื้นเมืองสโลวีเนีย · ผลิตล็อตเดียวเท่านั้น Discover the Heritage Salami
What to drink with it

Made for the glass.

Beef Tenderloin

Wine
Pinot Noir · Nebbiolo · dry rosé
Beer
Crisp pilsner · Belgian blonde
Also
Fino sherry

Keep it light, let the beef speak.

Coppa

Wine
Lambrusco · Chianti · Prosecco
Beer
Saison · amber ale
Also
Negroni · dry cider

Calabrian chilli capocollo? Try a Primitivo.

Lonzo

Wine
Vermentino · Sauvignon Blanc · Provence rosé
Beer
Wheat beer · crisp lager
Also
Gin & tonic · manzanilla sherry

Rosemary & juniper lonzo loves a G&T.

Duck Prosciutto

Wine
Pinot Noir · Syrah · off-dry Riesling
Beer
Belgian dubbel · porter
Also
Tawny port · Old Fashioned

Chilli duck? Off-dry Riesling cools the heat.

Good news

It's coming back.

We're happy to announce that our dry-cured meats will soon be back on Koh Tao. Slowly cured, hand-massaged, and worth the wait.

Soon atPen MarketIn the fridge, next to the wine

ข่าวดี! เนื้อบ่มแห้งของเรากำลังจะกลับมาที่เกาะเต่าเร็ว ๆ นี้ พบกันได้ที่ Pen Market ในตู้แช่ข้างโซนไวน์