Beef, rabbit & poultry

Bresaola 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 - smoked peppered beef 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 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.	Rabbit terrine 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.
Smoked duck breast 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.	Confit duck leg For its confit duck leg, BALIBEL exclusively uses Peking ducks. Their thighs are cooked for 8 hours before being vacuum coated within their fat.	Confit of duck breast 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.	Duck terrine 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 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.	Chicken terrine A terrine is a preparation of finely chopped meat cooked in the oven. The meat of BALIBEL’s chicken 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.	Confit chicken gizzard A gizzard is made from a part of a chicken stomach. At BALIBEL, it is thoroughly cleaned and carefully marinated, before receiving careful monitoring during the cooking hours. The result is a confit chicken gizzard as tender as crunchy.	Chicken liver mousse Chicken liver mousse is a combination of chicken liver, butter, eggs and spices. BALIBEL instils into its mousse a certain amount of port wine, before baking it in a bain-marie, covered with fat to prevent any oxidation.
Smoked turkey breast Turkey has always been considered a delicacy for special occasions, like all kind of celebrations and festivities. Nothing has a more distinctive taste than smoked turkey because smoking gives a unique flavour to the meat. To obtain a premium smoked turkey breast, BALIBEL submit it to a patient smoking with coconut wood. The result is a subtle and tender meat and a taste full of flavour.

Bresaola

Rabbit terrine

Pastrami

Biltong

Potted duck

Duck terrine

Confit duck breast

Confit duck leg

Smoked duck breast

Smoked turkey breast

Chicken liver mousse

Confit chicken gizzard

Chicken terrine