The Meat Consultant

The Meat Consultant Cured Meats for those who want to break tradition and embrace a palate changing experience

Starting the day with a whole grain toast with Sichuan Peppercorn Duck Prosciutto. Would you try it?
17/06/2025

Starting the day with a whole grain toast with Sichuan Peppercorn Duck Prosciutto.

Would you try it?

Excited to see our partners create unforgettable moments encapsulated in their creations. Grilled White Asparagus with o...
29/05/2025

Excited to see our partners create unforgettable moments encapsulated in their creations.

Grilled White Asparagus with our signature Amarone brined Wagyu Rumpetto.

What will you make?

Happy to see our creations taken to the next level with the help of fellow chefsSince the start, we've started with Sich...
19/05/2025

Happy to see our creations taken to the next level with the help of fellow chefs
Since the start, we've started with Sichuan Peppercorn Duck Prosciutto and happy to see it still making everyone's mouth water with anticipation.

Entering 2025 with big ambitions! It's been a long enough wait for everyone and we are looking forward to getting more h...
17/01/2025

Entering 2025 with big ambitions! It's been a long enough wait for everyone and we are looking forward to getting more ham into your hands with a relaunched online shop, retail and into restaurants!

Wishing everyone a great start to your New Year!

Happy and excited to announce that we are on Soho House Hong Kong's September menu rotation honoring local creators and ...
02/09/2024

Happy and excited to announce that we are on Soho House Hong Kong's September menu rotation honoring local creators and artisans! For all those who have wanted to try, contact a member to get a seat!

If enough people are interested, I may considering reopening up Omakase

It's been a hot minute. After a list of multiple complications from last year, I'm happy to announce production is alrea...
23/08/2024

It's been a hot minute.

After a list of multiple complications from last year, I'm happy to announce production is already back on schedule for the past few months. I've wanted to keep quiet about this because I wanted to wait until the products are out.

Starting off with a bang: Kobe A5 Bresaola made 3 ways (Wine, whisky and cognac)

Want to enjoy something different? Try local made charcuterie like nothing you've ever tasted before like our Japanese W...
20/04/2022

Want to enjoy something different?

Try local made charcuterie like nothing you've ever tasted before like our Japanese Wagyu A5 Ham or Sichuan Duck Prosciutto.

Sichuan Duck Prosciutto is flying off the shelf! Make sure to grab yours today!With every product sent out, it is meticu...
15/07/2021

Sichuan Duck Prosciutto is flying off the shelf! Make sure to grab yours today!

With every product sent out, it is meticulously hand prepared prior to reaching you. No preservatives or artificial flavours here.

Not all ham is created equal. In this case, the Wine Brined Omi A5 isn't either. As a natural evolution of the Wine Brin...
26/05/2021

Not all ham is created equal. In this case, the Wine Brined Omi A5 isn't either.

As a natural evolution of the Wine Brined Wagyu Rumpetto, this Omi A5 brings it to the next level with a sumptuous symphony of red wine notes and sweet layers of colored fat that will whet the palate at first glance.

Sometimes you can't settle for what's readily available but strive for a higher level of perfection. This is just a glim...
20/04/2021

Sometimes you can't settle for what's readily available but strive for a higher level of perfection. This is just a glimpse of what's to come for the future including some new regulars such as a black jasmine tea brined lonza, miso seaweed Lonza and the returning king, Sichuan Duck Prosciutto.

🍷 Wine Brined Wagyu RumpettosAfter some experimenting, I've decided to revisit an old favorite and used a variety of win...
09/03/2021

🍷 Wine Brined Wagyu Rumpettos

After some experimenting, I've decided to revisit an old favorite and used a variety of wines from Malbec to Rioja to come up with an umami bomb of explosion for the flavour chaser in all of us.

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