Bringing home the bacon

Bringing home the bacon

Mr Titi, left, and Roberto Ferroni with some of their goods from L’Oasi Italiana. Photo by: CRAIG MILES

Locally made Italian sausages, salami and bacon that have long graced the menu of one of Siem Reap’s leading Italian restaurants, L’Oasi Italiana, can now be bought through the restaurant’s new shop.

L’Oasi Italiana, now in its sixth year in Siem Reap, has established a firm reputation for its high quality Italian food served in a beautiful garden setting. Part of that success is down to owner Roberto Ferroni’s fixation on combining the best ingredients he can find with traditional Italian methods.  

But he was unable to find some of the most important ingredients in Italian cuisine, in particular the sausages, salami and bacon at the heart of so many dishes, from meaty pizza to the classic carbonara, from local sources. So, three years ago, Ferroni and his chef, Chann Vuthy, aka Titi, decided to create their own ingredients for success.  

Combining local pig meat from animals they slaughter themselves with Ferroni’s knowledge and Titi’s skill, they have been making their own pork products for three years now. In that time, they’ve slowly been expanding production and now sell to restaurants and hotels such as Le Meridien Angkor, FCC Angkor, Hotel de la Paix, Café Central, and the hip new trattoria, Il Forno.  

And now these products are available to buy retail from the L’Oasi Italiana restaurant and at the curing and drying facility next door, on the east river road to the north of Siem Reap, past Wat Po Lanka.  
The artisan products are all made with 100 percent natural ingredients.

Ferroni said: “Like Italian food, it is all about good health and we studied this a lot. Plus, the bacon here is very good, and now we are starting to sell some of it to a big farm back in Tuscany.  They were so surprised that products this good could come from Cambodia.”

The snags have a high pink colour that comes from the meat itself as well as the drying process. They’re also textured and full of flavour, tasting of real meat and very much at variance with the bland, pureed mass production sausage concoctions commonly found in supermarkets.

The salamis are dried for a minimum of 28 days as taste testing has shown that a 28-day salami has a smooth, mild flavour, whereas a 34-day salami is tangier. The bacon, smoked or unsmoked, is thick and richly flavoured. Its taste and density amazes, and it is a prime ingredient for stews and casseroles, rather than just being a “background” ingredient.

No chemicals are introduced and no water is injected into the meat; it’s just pure pork, like it should be.

In addition to the products made on site, cheeses such as mozzarella and mascarpone can also be bought. Salamis sell for $15 per kilo for the small versions, and $18 per kilo for the large. The large sausages are $8.50 per kilo, and the smaller breakfast sausages sell for $6 per kilo.

Call L’Oasi Italiana on 092 418 917 or log on to for more information.


  • Ethnic group ‘disappointed’ to be denied French visas to attend court

    Eleven people at the centre of a case involving seven indigenous Bunong villages in Mondulkiri province pursuing legal action in France have expressed disappointment after the French embassy in Phnom Penh denied their visa applications to attend court. A press release said the 11 included a

  • Cambodia nabs 12th place in best retirement destinations

    Cambodia is an expatriate hotspot for those dreaming of living a more luxurious lifestyle at an affordable cost, according to International Living’s Annual Global Retirement Index 2019. For the fourth year in a row, Cambodia took the top spot in the Cost of Living category.

  • EU starts EBA withdrawal

    The EU on Monday announced that it has begun the 18-month process of withdrawing the Kingdom’s access to its preferential Everything But Arms (EBA) agreement over “a deterioration of democracy [and] respect for human rights”. However, the Garment Manufacturers Association of Cambodia (GMAC) said

  • PM: War result of foreign meddling

    Prime Minister Hun Sen said on Sunday that Cambodia’s recent history of conflict was caused by foreign interference. “The wars that happened were caused by provocation, incitement, support, smearing and interference from foreign powers, and the group of ignorant people who pushed Cambodia to