Butcher shop in Jakarta with extensive pork selection?

Jaime C

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We are finishing up our summer vacation in Jakarta. I‘ve already finished up the 3 pound premium bacon that my wife brought back in May, while in Bandung.

I recall there being some discussions of butchers shops in Jakarta with a nice pork selection. Not sure what’s around these days, after Covid.

Thick cut bacon, large pork sausages, ham, etc. I’m tired of Aroma from grocery stores, and would prefer not to go the Shopee or Tokopedia route for perishables.

I love spicy Italian pork sausages, and have never seen them here.
 
We are finishing up our summer vacation in Jakarta. I‘ve already finished up the 3 pound premium bacon that my wife brought back in May, while in Bandung.

I recall there being some discussions of butchers shops in Jakarta with a nice pork selection. Not sure what’s around these days, after Covid.

Thick cut bacon, large pork sausages, ham, etc. I’m tired of Aroma from grocery stores, and would prefer not to go the Shopee or Tokopedia route for perishables.

I love spicy Italian pork sausages, and have never seen them here.
I understand why pork is so expensive in Indonesia, while it's one of the cheaper meats in America. What I see is they try to raise these huge white pigs, that are more adaptable to cooler climates, and seem to need more doses of antibiotics to keep them healthy! It seems a more practical approach is to raise the black pot belly variety, that is more suitable to this tropical climate? Maybe because they are not as big, and fat as the white ones! It makes me sad to see how they are kept in small concrete pens, with no dirt to lie on. Also pigs need a nice mud pit, to cover their hides, to keep cooler!
I have seen pigs raised in the States, with lots of room to roam, and mud to wallow in, and they are very clean animals, that defecate far from their food source. I've heard they are actually smarter than dogs! I understand that here, there is limited space, so sadly, people tie up their cows, and keep their pigs in tiny pens. I've also noticed that the owners, rarely clean the pens, so that is why they stink so badly!
Because of such a huge human population, we unfortunately have to have these huge mega factory farms, which are prone to outbreaks of sickness and contamination! In the States, they have major outbreaks of Salmonella, and other bacteria caused illnesses, due to using the water downstream from huge cattle farms! I recommend to anyone that can, grow, and raise your own food and animals, for healthier living!
 
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Ah, the FIL in Serpong buy their sausages in Wadaku close to Alam Sutera. It seems they also have an online presence. I never tried it but it seems they have Dutch, German and Italian style sausages.

NB: I had a look what they bought and it’s in fact from the brand Sven’s Choice. Which is made by a company in Kuta (Bali). Nothing wrong with that of course but perhaps they also have shops or distributors they deliver to in Bandung? You could ask them.
I put a link for Wadaku in another thread. On Tokopedia and when I get next day, it arrives packed in styro and ice. Product still frozen. I am sure they would deliver to you in great condition.
 
Went to Wakadu Jakarta today. Smallish store with only prepackaged stuff. Everything is frozen, but it had a decent selection. Prices in store lower than their Tokopedia store.

My wife also bought some frozen smoked salmon. Not sure if that will taste ok when defrosted.
 
The name escapes me, but the was a specialty pork butcher in PIK at the Fresh Market PIK. It was a few stalls south of Bakmi Lamlo. I think the sausages were more chinese than italian, but they had thick cut bacon. It was cheaper than the imported stuff.
 
I use markets to buy chicken and beef, but I generally see a couple of stands with pork.
I find the meat in markets is generally fresher and of better quality than that in supermarkets.
I don't eat pork much but I love pork sausages. If anyone knows where I can buy them, please let me know.
 
I use markets to buy chicken and beef, but I generally see a couple of stands with pork.
I find the meat in markets is generally fresher and of better quality than that in supermarkets.
I don't eat pork much but I love pork sausages. If anyone knows where I can buy them, please let me know.
Iowa, USA or Munich, Germany would be your best bet for selection.
 
Iowa, USA or Munich, Germany would be your best bet for selection.
I've tried German sausages but I have little interest in visiting that country.
I'm working on a possible assignment in China for next year, but that's still up in the air at the moment. The other possibility is the Philippines.
 
I've tried German sausages but I have little interest in visiting that country.
I'm working on a possible assignment in China for next year, but that's still up in the air at the moment. The other possibility is the Philippines.
Plenty of Chinese sausage here. Plenty of one kind of Chinese sausage. Get started now. Philippines has limited sausages. Great pork dishes.
 
I have been to a few higher end Italian restaurants and found the sausage suspiciously absent from the menu. A few had prosciutto, so I guess it is easier to import the cured meats than find sausage.

I suppose you could go to a butcher and get sausages done to specification, the same way bakso seems to be done. Does anyone have a lead on this?

For German sausages, has anyone tried the Paulanar Bräuhaus?

For Philippine sausages, I prefer the Cebu ones over the Manila ones. Same with the Lechon. I think I would rather be located in Cebu than Manilla.

For those that haven't tried it yet, one of the top sausages is the Northern Thai Sausage of Sai Ua. It is a great combination of spicy and fragrance. Does anyone know where to find it in Indonesia?
 
The name escapes me, but the was a specialty pork butcher in PIK at the Fresh Market PIK. It was a few stalls south of Bakmi Lamlo. I think the sausages were more chinese than italian, but they had thick cut bacon. It was cheaper than the imported stuff.
It's been 6 months for now. Any chances you remeber the name? I'm having difficulties finding pork butcher in PIK.
 
Just keep in mind that local pork prices fluctuate with the ethnic holidays. Chinese, Buddhist, and Christian holidays the price goes up. The demand is higher.
 
I have been to a few higher end Italian restaurants and found the sausage suspiciously absent from the menu. A few had prosciutto, so I guess it is easier to import the cured meats than find sausage.

I suppose you could go to a butcher and get sausages done to specification, the same way bakso seems to be done. Does anyone have a lead on this?

For German sausages, has anyone tried the Paulanar Bräuhaus?

For Philippine sausages, I prefer the Cebu ones over the Manila ones. Same with the Lechon. I think I would rather be located in Cebu than Manilla.

For those that haven't tried it yet, one of the top sausages is the Northern Thai Sausage of Sai Ua. It is a great combination of spicy and fragrance. Does anyone know where to find it in Indonesia?
Sausage is not hard to make right in your own kitchen. No casings, no problem.
Grind some cold pork, include up to 10% fat. Add spices. Roll tightly in plastic wrap, seal the ends. Refrigerate overnight. Place in boiling water or steamer to cook. Will retain the shape when cooled and plastic removed as long as it's not say over 5 inches long. Can make longer and cut when cooled. Can also be crumbled. Keep refrigerated no more than 3 days or freeze up to 3 months. I didn't include any preserving ingredients so keep times on the short side. Those take exact measurements and nothing to play around with.

You can find recipes for about any sausage on line. All the spices needed can easily be found too. If you want to be fancy, casings can be found in on line seller platforms. Stuffing casings can be a real pain in the ass and you can end up with a bunch of lumpy, air pocketed, messy results without all the proper equipment and some experience.

Oh, if you want to make beef sausage you should add some pork, 10% at least. If you want a dried type sausage like pepperoni, forget it unless you have the proper environment controld equipment for timely drying. Many beef sausages are smoked but that is for a different day.
 
My wife makes nice meatballs with a mix of ground beef and pork. I enjoy it more than just a total beef or pork meatball.
 
My wife makes nice meatballs with a mix of ground beef and pork. I enjoy it more than just a total beef or pork meatball.
Meatloaf was a common dish for us growing up and as we matured. It was always equal parts ground beef, pork, and veal.
 

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