Cart 0

ABOUT US

        

Welcome to our boutique smokehouse at Pialligo Estate, offering all natural products that showcase the best of the region. 

At the Pialligo Farm Smokehouse, we cure Tasmanian Sea Trout and Salmon, Free Range Chicken, Duck, Bacon, Ham and Rainbow Trout.

Our meat are subtle in flavour and textures to delight your tastebuds. Our traditionally-smoked Ocean Trout and Atlantic Salmon are so delicate they practically melt on your tongue. 

Our smoking methods are traditional Northern European. We use only a sustainable approach to the smoking process. All the ingredients we use to semi-cure or marinate are hand crushed with no colouring or artificial flavours.

Follow our Blog: www.pialligo.estate

 

PIALLIGO ESTATE HISTORY

               

 

Pialligo Estate was first farmed and known as “Pialligo Estate” in the 1820s.

It was later acquired by Robert Campbell and renamed Duntroon in the 1830s.

The Estate grew a diverse range of produce from beef, sheep, dairy, fruit orchards, vegetable market gardens and an Estate Smoke House.

Pialligo Estate as it is now, was first farmed by the Hill family in the 1920’s until the late 1980’s. The Estate was a major supplier to the Canberra community at its peak in the 50’s to 70’s.

Farming using best practice from the garden to plate, commenced in late 2010.The aim was to identify Environmental and Economically Sustainable diverse farm produce that would allow Pialligo Estate to prosper into Canberra’s food basket once again.

A substantial investment in upgrading the Vineyard, Olive grove, Orchard, irrigation and other infrastructure has been completed.

The Orchard has been planted out with 40 varietals of fruit trees totalling over 1,000 trees and 3 hectares of market gardens have been prepared and planted.

Our new boutique smokehouse opened in Pialligo Estate in June 2013, offering all-natural products that showcase the best of the region.

All ingredients used to semi-cure or marinate are hand crushed and no preservatives, coloring or artificial flavors are used. Smoking methods are traditional Northern European.

Today, Pialligo Estate homes the Farmhouse Restaurant, awarded "BEST RESTAURANT 2015" in Canberra by the AHA Awards. Pialligo Estate Farmhouse utilises fresh home grown produce daily with their Head Chef Brandon Walsh and his culinary team. For a beautiful fine-dining experience overlooking Parliament House, Duntroon, the Brindabellas and Black Mountain, our Farmhouse is not to be missed.

Pialligo Estate are also opening the Pialligo Pavilions in late October. A more relaxed and casual setting for dining with the same high quality and sophistication of food, opening for breakfast and lunch Thursdays - Sundays. The perfect place for families, corporates, foodies and those 'on the go'. Keep an eye out for the Grand Opening.