At Paddock to Plate WA we like to do things the old fashioned way. That means we take our time. We follow centuries old traditional methods and slowly smoke our meats over real wood. It’s the only way to create an authentic flavour.
We also dry cure our bacon. It might take longer, but this gives the best flavour and texture to your rashers! Our award winning chemical nitrate free bacon is made from West Australian free range pork.
Beef and chicken are also among the meats to receive the smoke treatment. We use Margaret River apple wood, pecan wood and beech wood to create the sweet delicate smoke flavour.