Bresaola is a very famous Italian deli made from the lean and tender meat of the beef’s upper ribs. After salting and a special BALIBEL-seasoning, it matures for three months before being eaten raw. This long maturation process leads to a significant drop in weight, which increases its flavour and gives its taste full of mildness. BALIBEL’s Bresaola is further distinguished by its digestibility, for this deli is the one with the lowest fat content.

Pastrami is made from a part of a beef-brisket that has been brined, partly dried, seasoned and then smoked. BALIBEL’s pastrami is stuffed with green pepper seeds and other herbs and spices. Thinly sliced, it is ideally used as a garnish for sandwiches.

Biltong is a kind of dried meat typical to the South African cuisine, developed by Afrikaners to survive during the Great Trek. BALIBEL’s biltong is prepared from beef, as ostrich and springbok are quite rare in Bali. It is fairly spicy, with a lot of garlic and chili.

A terrine is a preparation of finely chopped meat cooked in the oven. The meat of BALIBEL’s rabbit terrine has been marinated for 48 hours before being cooked in a bain-marie. To delight the palate, BALIBEL adds to it terrine an assortment of spices and herbs and sprinkles them with Arum-Arum.

The French word ‘magret’ refers to a lean part of poultry’s breast. For its smoked duck breast, BALIBEL only uses Peking ducks which are marinated before being smoked with coconut wood shavings.

For its confit duck leg, BALIBEL exclusively uses Peking ducks. Their thighs are cooked for 8 hours before being vacuum coated within their fat.

For its confit of duck breast, BALIBEL exclusively uses Peking ducks. The duck breast (magret) is cooked for several hours before being vacuum coated within its fat.

A terrine is a preparation of finely chopped meat cooked in the oven. The meat of BALIBEL’s duck terrine has been marinated for 48 hours before being cooked in a bain-marie. To delight the palate, BALIBEL adds to it terrine an assortment of spices and herbs and sprinkles them with Arum-Arum.

Potted duck (duck rillettes) has been slowly cooked in its own fat for many hours, after having been crumbled by hand and seasoned with herbs and spices that BALIBEL has the secret.