Salumi royalty visits Salumi Australia

At Salumi Australia we were recently privileged to have a member of ‘salumi royalty’ visit our production facility in the Northern Rivers all the way from his home of Parma in Italy. Giuliano Ronchei, who has been a ‘Salumiere’ or salumi producer in Parma Italy for an incredible 45 years and a specialist in the industry for two decades, knows a thing or two about salumi production. He travelled to Australia last month to meet our team for a two-week intensive review of how we use the traditional curing and fermentation techniques our Italian ancestors developed centuries ago in our Australian made salumi range.

Giuliano Ronchei – Salumi Royalty

A large part of Guiliano’s visit to Salumi Australia HQ was to look closely at our curing, drying an ageing processes and to advise the team about the ever evolving salumi making methods happening in Parma and throughout northern Italy. The Parma region of northern Italy is well known for its sausage or cold cut production and of course for the famous Prosciutto di Parma and Parmigiano Reggiano cheese.

Giuliano shared with us some unique tips for growing mould on our salumi throughout the ageing process.  The mould, a natural and essential component in the development of salumi, begins to grow during the drying period, then further develops in our ageing room environment.  It acts as a natural barrier to protect the salumi from any competing bacteria growth during the maturation process. This mould begins as a white mould, as the product ages a blue/grey colour mould blooms naturally. According to Giuliano, only the smaller, more boutique salumi producers have been able to achieve a light blue/grey mould on their salumi products.

Mould beginning to develop on our salumi

Further mould development

Asides from his work as a salumi maker and consultant, Giuliano has another business that specialises in the restoration of antique Berkel meat slicers, which have been used to slice prosciutto and other salumi cold cuts since the 1890s. The historic machines involved a handwheel that, when turned, set in motion a movable table sled, which slid towards a sharp, convex, rotating blade for slicing the meats more precisely and faster than ever before. The slicers are works of art. Take a look here:

It was an honour to have Giuliano Ronchei, a member of Italy’s salumi royalty, visit the Salumi Australia team to guide us on the ancient skill of the Salumiere.

Salumi sessions with Three Blue Ducks and The Farm

In a true ‘farm to table’ experience, Salumi Australia recently joined forces with Chefs from Three Blue Ducks and staff from The Farm Byron Bay for the first of hopefully many planned ‘salumi sessions’. On a Winter’s night after hours, this keen group of real food lovers gathered at Salumi HQ with our staff to learn about the art of salami making and to teach us a thing or two about getting creative in the kitchen.

The group included The Farm’s livestock manager and manager who are passionate advocates for raising pork in the most ethical way they can. All pigs at The Farm are pasture raised, something of which they are extremely proud. The farm’s pigs have more room to free range, forage and roam than the industry standard and live happy and healthy lives in the outdoors. Three Blue Ducks were represented by a keen team of chefs, kitchen staff and work placement students ready to learn all they could about salami making.

It was a hands-on affair with everyone getting involved in the slicing and preparation of pork meat and fat necessary to make the salami. The team then got creative, thinking about flavour combinations for the salami, destined to feature on the Ploughman’s Boards at Three Blue Ducks at The Farm. It was great to see the collaboration going on. After plenty of debate, the crew decided on three flavours: ‘Miss Myrtle’ which included lemon myrtle, cracked pepper, red wine and smoked garlic, ‘Dr Pepper’ which included rosemary, cracked black pepper, white pepper and smoked garlic and ‘420’ which included fresh jalapenos and smoked garlic.

The flavours, pork and fat were combined by hand before being pushed through a sausage machine into casings and nets. All hail Massimo from Salumi who made it look so easy! Meanwhile, the Chefs didn’t want to see the excess pork fat wasted and so made ‘sausages’ of their own flavoured fat which they have fermented for kitchen experiments!

After a tour of the Salumi facilities, the fresh salamis were wheeled in to the ageing rooms where they have spent eight weeks. After some testing for flavour, the salamis were recently delivered to the kitchen at Three Blue Ducks at The Farm and will hit the menu soon.

Thanks to the great staff at The Farm and Three Blue Ducks for initiating the ‘salumi sessions’ and we look forward to doing it all again soon

Borrowdale best pork award

Salumi Farmers producing best pork in Australia

Congratulations to our suppliers and farmers Mark and Charisse Ladner from Gooralie Farm in Goondiwindi on producing Australia’s best pork.

Gooralie Farm, situated on the fertile Darling Downs in south-east Queensland, raises all the pigs for the Borrowdale Free Range Pork brand, which recently won the 2018 ‘Steak Your Claim’ competition run by industry peak body Australian Pork Limited. The highly contested competition aims to discover the nation’s best pork steak.

Pork loin steak entries were expertly assessed in ‘blind’ judging according to very specific criteria. The winner was judged on colour, visual appeal, marbling of the raw product, aroma, flavour, juiciness and texture.

Paul da Silva from Borrowdale Free Range Pork says the win affirms the brand’s pioneering commitment to commercial scale free range pork production.

“The fact that Borrowdale Pork won the 2018 ‘Steak Your Claim’ competition proves the effectiveness of using the highest standards of ethical production,” says Paul. “The result is the superior flavour and tenderness of pork that is all perfectly natural.”

Gooralie is an APIQ certified Free-Range farm. Gooralie Free Range Pork is the only RSPCA approved piggery in Queensland and the longest standing in Australia.

The 10,000-acre mixed farming property produces cereal grain and cattle as well as raising free range pigs. Much of the grain used in the pig’s diet is grown on the property. The pigs have unfettered access to the outdoors but are still protected from the elements by open sided insulated huts filled with comfortable deep straw bedding.

Holistic management practices using manure and used bedding from the pig production enrich the cropping land soil, while low stress animal husbandry practices underpin superior pork which is succulent, tender and all natural.

The winning pork steak entry from Gooralie, produced to the Borrowdale specification, was part of Borrowdale’s regular weekly production and reflects the brand’s mission to let consumers rediscover the real taste of pork.

Congratulations to Mark and Charisse from Gooralie Farm and to Borrowdale Free Range Pork on their win.

Meet our Farmers – Gooralie Free Range Pork

At Salumi Australia we support ethical and sustainable pig farming practices. We absolutely believe you can taste the difference in pork from a pig that has enjoyed a happy and healthy life.

To recreate our traditional Sardinian slow food recipes, we searched high and low to find a pig farmer who could meet our pork supply needs. The pork needed to have superior flavour and tenderness and come from a source where the farmers and facilities were world class. We wanted to develop a long term, sustainable relationship with a farmer who embraced ethical animal husbandry practices – this included meeting the pigs’ dietary, health and environmental requirements – and a farmer who employed handlers concerned about the wellbeing of their animals.

We found one.

Meet our Farmers – Gooralie Free Range Pork. Gooralie is a family owned pork production business located near Goondiwindi on Queensland’s fertile Darling Downs. Here, the free-range pigs are raised in an outdoor, natural setting where they are fed a nutritiously balanced diet free from chemical residue, antibiotics and hormone growth promotants.
Gooralie Free Range Pork is the only RSPCA approved piggery in Queensland and the longest standing in Australia. All their pigs are free range. They have the freedom to truffle, play and wallow in the mud to their hearts’ content. Their pork is produced to RSPCA Australia Incorporated standards as the pigs are maintained according to RSPCA Australia Incorporated requirements.

Gooralie Free-Range Pork is also Free Range in accordance with Australian Pork Limited’s (APL) APIQ Free Range Certification.

The pigs at Gooralie have access to the outdoors twenty-four hours a day. They have space and litter in which to express their natural behavioural traits and to socialise. They also have constant access to fresh water and feed, where they are protected from the elements and predators.

We are proud to be working alongside the farmers at Gooralie. Like us, they know only too well that producing flavoursome, succulent and all natural pork begins with an animal friendly environment.


Salumi celebrates Sardinia in Byron Bay

Salumi Australia is proud to be a part of the ever growing collective of quality local food businesses drawing attention from wider Australia and the world to the Byron Bay region.

To celebrate the unique group of food growers, producers and manufacturers in the region, local film production company Rest Your Eyes Productions recently created a series of cinematic short videos featuring local food industry identities to highlight our region’s distinctiveness.

Salumi Australia, alongside other local food brands like the Byron Bay Cookie Company, Brookfarm, Yaru Water and Stone and Wood Brewing, was invited to share our business story and philosophy in one of these beautifully produced videos.

Our Co-Founder Massimo Scalas features in the Salumi Australia video filmed at our HQ. He talks about Salumi’s mission to produce the best cured meat in Australia in the age-old Sardinian tradition right here in the Northern Rivers of New South Wales.

“What we want to bring to the Australian consumer is a small part of my Sardinian heritage and sharing the lifestyle of Byron Bay and the Northern Rivers through our product,” says Massimo Scalas.

Massimo goes on to explain that he feels proudest when a customer tastes a Salumi Australia product and says to him: ’This tastes like when I was in Europe’ or ‘This is like my father used to make.’

“That just makes me feel proud of what we do because it’s a very natural product that takes a long time to cure and a long time to age. That’s why you can really taste the difference,” says Massimo.

While quality, taste and customer satisfaction are key measures of success for us here at Salumi Australia, we are also driven by a desire to support local businesses along the way. Supporting local farmers and suppliers wherever possible is a way for us to share our success with the local community and keep investment here as well, while also reducing our food miles and footprint.

Byron Bay Fine Food and Beverage Festival

Finest Cured Flavours at Byron Bay Food Festival

Salumi Australia and Bottarga Australia are ready to showcase our finest cured flavours as sponsors of the upcoming inaugural Byron Bay Fine Food and Beverage Festival.

The festival, run by Sample Events, is being held on Saturday, 3 June from 11am to 7pm in the parklands adjacent to the award-winning Elements of Byron resort in beautiful Byron Bay.

The Byron Bay Fine Food and Beverage Festival will include:

  • Fine Food and Beverage Masterclasses,
  • A Producers’ Marquee showcasing 50 of Australia’s finest food producers,
  • Winery and Beverage Marquees showcasing 12 wineries from across Australia as well as local craft brewers, cider producers and distilleries,
  • Restaurant Marquees, where our region’s finest Chefs will prepare a signature tasting plates for sale throughout the day,
  • and a Music Stage.

Salumi Australia and Bottarga Australia will be in good company in the festival’s Producers’ Marquee where visitors can sample and purchase our finest cured flavours. We will have a delicious selection from our award-winning range for festival goers to sample and take home including our:

  • Cacciatorini and Cacciatorini Piccante – small rustic salamis,
  • Salame Casareccio – a rustic homestyle salami,
  • ‘Nduja and Sobrasada – our spreadable salamis, and
  • Bottarga.

For the uninitiated, Bottarga is salt cured, pressed and dried mullet roe. It’s a Sardinian delicacy for grating over seafood pasta or onto pizza. It can also be served thinly sliced in olive oil or lemon juice as an appetizer.

To find out more about Bottarga and the fascinating process involved in creating this delicacy, sign up for our festival Masterclass in the Producers’ Marquee from 5.30pm – 6.10pm where Michael and Massimo from Salumi and Bottarga Australia will teach you all there is to know about “The Roe to Health and the Art of Bottarga”.

Tickets to the Byron Bay Fine Food and Beverage Festival are available online at

Registrations for the Bottarga Masterclass can be made at the festival, but get in early as the classes are limited to 50 people.

Salumi Australia Pancetta

Whole Muscle Salumi Explained

When we talk about whole muscle salumi we are referring to cuts of meat that are gently cured and aged in their entirety. Unlike a fermented salami of minced meat mixed with natural fat and seasonings that is then aged in a casing, whole muscle salumi is typically a whole cut of pork or beef that is gently cured, seasoned and then dry aged. Don’t be concerned about the term ‘whole muscle’ as the cuts of meat we use in our whole muscle salumi all have enough delicious fat attached to keep them from drying out, while our traditional slow food methods impart intense flavour.

At Salumi Australia we produce four different types of whole muscle salumi.

We use whole muscle pork cheek in our Guanciale. We believe it is the tastiest of pork cuts. The cheeks are first cured with salt and black pepper before being aged. Guanciale has a high fat content which makes it ideal for cooking. You need to remove the rind before chopping the Guanciale for Pasta alla Carbonara or thinly slicing for Bruschetta.

We use whole muscle pork loin in our Lonza. It is seasoned and cured with peppercorn and juniper berry before gently ageing. Lonza is similar in both taste and texture to Prosciutto. You first need to remove the natural casing from the Lonza and slice it as thinly as possible (1mm) to serve with other salumi meats, cheese and bread at the beginning of a meal.

We use delicious whole muscle pork belly in our two Pancetta varieties. Our semi-aged, cold smoked Pancetta Affumicata is best prepared sliced or diced, whilst cold. In cooking, it makes an excellent substitute for bacon, as it has a pronounced salty flavour and a generous fat-to-meat ratio. Slices or cubes can be rendered down to yield a porky, salty base for pasta sauces and stews.

We dust whole muscle pork belly with black pepper before curing and ageing to produce our Pancetta Stesa Pepata. The pepper gives the Pancetta a distinct dark crust. Pancetta should be sliced very thinly while cold for wrapping around foods such as Satimbocca for flavour and appearance. Pancetta can also be used as the base for dishes such as pasta all‘amatriciana.

At Salumi Australia we produce whole muscle salumi as well as salami. Both have different culinary uses and flavours, but both are essential to the tradition and culture of Italian salumi.

History of Salami in Australia

The History of Salami in Australia dates back to the two decades following the end of World War II in 1945. During this post-war era, more than two million immigrants, mostly from the United Kingdom and Europe, landed on Australia’s shores as part of our country’s newfound immigration policies.

Immediately after the war, displaced peoples from the eastern European countries were welcomed to Australia in the first wave of immigration. A second wave of immigrants from other regions of Europe arrived during the 50s and 60s.

Australia’s New Immigrants

Skilled or professional European male immigrants often experienced difficulty having their qualifications recognised. There were also language difficulties. Subsequently, many of these men were forced to fill the job vacancies in the coal and steel industries, rail and shipyards, and the construction industry building bridges, roads, houses, schools and offices in the rapidly expanding suburbs. Others found work on factory assembly lines while some worked on the Snowy Mountains Hydro Power Scheme. The wives of these men stayed at home with the children, connecting with other immigrants with whom they had a shared experience.

The Role of Food in Immigration

For many of these European immigrants arriving in Australia, food played a significant role.  Food was a way in which they could show loyalty to their homeland. Connecting over their traditional food and culture gave these immigrants a sense of community and belonging. However, in the kitchen of their hostels or community housing, the immigrants were usually faced with obstacles in sourcing the traditional ingredients they required. To overcome this, many grew their own fresh ingredients in small backyard gardens, a tradition that has been passed down through generations to this day.

Immigrants from Italy, the home of salami, as well as other European countries such as Hungary, France and Germany brought with them their family recipes for curing and preserving meats. While the kitchen was usually the wife’s domain, salami making was a different story. It was an activity for the men who would proudly prepare their salami following secret family recipes. In time, some of these European immigrants opened butcher shops from where they produced their traditional salumi using time honoured curing techniques from their homelands.

The Salami Tradition Lives On

Today, many Australian-Italian families still gather during the Winter months for salami making days; hanging their fresh salamis in garages and cool, dry spaces of their homes to ferment and age.

The History of Salami in Australia is less than 70 years old, but many of the age old techniques for curing are still being used by modern day salumi manufacturers. At Salumi Australia we are committed to preserving the traditional techniques of artisan salumi makers and we think you can taste the difference. We call it “the new old flavour”.

Salumi Australia Bottarga

Why Bottarga is the Viagra of the Sea

Ask a born and bred Sardinian gent his opinion on Bottarga and he is bound to divulge to you a little trade secret: Bottarga is the Viagra of the Sea.  But what is it about this potently flavoured delicacy of cured and dried fish roe that Sardinian men believe makes them more …well … potent?

Bottarga has a long history and has been enjoyed by Sardinians as far back as the Byzantine period. It is the salt cured, pressed and dried roe of Mediterranean fish such as mullet or tuna. Bottarga is often served as thin slices with olive oil, lemon juice and bread for an appetiser or grated over pizza and pasta dishes for a delicious umami flavour. Australian chefs have embraced the Sardinian delicacy in recent years, but beyond its reputation in the kitchen, Bottarga has several other potent features that have earned it the Sardinian title of Viagra of the Sea.

Bottarga is a good source of Zinc

Zinc is an essential mineral that has several health functions. One of these functions is to enable the male body to produce testosterone. Bottarga is a good source of zinc – just like oysters – and that’s why it is described as the Viagra of the Sea in the same way that oysters are described as an ‘aphrodisiac’.

Bottarga is a good source of Omega-3

A decrease in the level of good fats such as Omega–3 fatty acids can have a negative effect on hormonal levels in the body. Being a fish product, Bottarga is a really good source of Omega-3. Some of the most notable benefits of Omega-3 for men are that it can reduce inflammation, can improve mood and brain function and can improve heart health and possibly stamina.

Bottarga is a good source of Vitamin D

Vitamin D is particularly important to men for improving mental ability, hair growth and increasing testosterone levels. Bottarga is a good source of Vitamin D so if you can’t get enough sun rays for Vitamin D production during your week then maybe you should try some Bottarga in your diet.

So rather than oysters with your champagne this Valentine’s Day, why not indulge in some Salumi Australia Bottarga and find out for yourself why Bottarga is the Viagra of the Sea. Or better still, try some Bottarga with your oysters. Good luck!

Salumi Australia Nduja

How to Eat Spreadable Salami

Have you ever wondered how to eat spreadable salami? You may have seen spreadable salami in your local providore or market. In its whole form, spreadable salami can come in a variety of shapes, from a football shaped salami wrapped in netting to a familiar sausage shaped salami in a natural skin. You may have seen spreadable salami in ready to eat packaged portions or jars, but hesitated to try it, as you didn’t know how to eat it.

At Salumi Australia we handcraft two different types of spreadable Salami. Both are salt cured, which means you don’t need to cook them, but their flavours are elevated when served warm or used in cooking. The first spreadable Salami is our Sobrasada. Originating from Spain, Sobrasada is a cured salami flavoured with a generous amount of pimenton or paprika.  Our second spreadable salami is Nduja, which originates from Italy and has a much hotter and spicier flavour


It’s pronounced so-bra-sar-dah 

Sobrasada is a specialty of Majorca in Spain.  Our Salumi Australia version is made with pork, paprika, salt and other spices. The texture of Sobrasada is like a smooth, spreadable chorizo sausage.

To eat: Remove your Sobrasada from the fridge and allow it to rest on the kitchen bench to soften before using. Sobrasada can be eaten spread on sourdough as a tapas dish and is extra delicious with the addition of goat cheese. For breakfast or supper, try spreading Sobrasada on your sourdough toast and topping with a fried egg.

To cook: Sobrasada can be used to flavour meat, fish and vegetable dishes. Its deep rich red adds colour to casseroles, rice dishes and stuffing. Try rendering some Sobrasada in a heavy pan to use it is as the flavour base for a pasta sauce.


It’s pronounced in-doo-yah.

‘Nduja is a soft, spicy hot, spreadable salami originating from Calabria in Italy. Our Salumi Australia version features pork, chilli, salt and spices.

To eat: Like Sobrasada it needs to be rested on the bench to soften before using. Nduja is delicious eaten on bread with a ripe cheese or even with a fresh cheese like ricotta or burrata for aperitivo.

To cook: Cooking Nduja allows the oils and flavours to release. Nduja adds delicious depth and heat to a seafood pasta sauce.  Crumble some Nduja over your next pizza before it goes in the oven. It also adds spice and warmth to your stews and soups.

Salumi Australia Spreadable Salami

Salumi Australia Spreadable Salami

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