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 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

Salumi Australia Fermentation Plate

Four Tips for Eating Salumi

Salumi encompasses a wide assortment of Italian cured meats and fermented small goods. From traditional Salame that you see hanging in quality delicatessens, to slices of streaky Pancetta and spreadable salamis like Nduja – there are so many varieties.

But what’s the best way to eat that rustic sausage of Salame Casareccio or those delicate paper thin slices of Lonza? At Salumi Australia we have put together our simple Four Tips for Eating Salumi to help you get the most enjoyment out of eating salumi at home. Buon Appetito!

When do I eat Salumi?

Salumi is ready to eat at any time of the day!

In the morning you may like to serve thin slices of semi-aged Pancetta as part of a continental breakfast table or you can even cook the smoked pancetta just like you would bacon. You can also spread some Sobrasada on sourdough toast and top it with a golden fried egg for a delicious protein filled breakfast.

During the day, try slices of our mild flavoured Sopressa Milano layered on a sandwich or served alongside a variety of other Salumi as part of a cured meat platter.

Of course, Salumi slices are ideal served on their own with an apperitivo before dinner!

Speaking of which, there are many ways to add salumi to your evening meal. Chorizo is essential to an authentic Paella to feed a crowd. It can also be chopped, pan-fried and added to a simple pasta dish. While sliced salami such as our Salame Classico is perfect on a wood fired pizza or in a calzone for dinner.

What temperature do I eat Salumi?

You should eat Salumi at room temperature. Make sure you remove your salumi from the refrigerator at least 30 minutes prior to serving. Or, if you’re a hang your salumi around in a dark food cupboard type of individual, then just take it off the hook and slice away.

What do I eat with Salumi?

At Salumi Australia we enjoy nothing more than eating our salumi products on their own to appreciate their new old flavour. We’re purists! It’s a good idea to keep your salumi platter separate from your cheese board. Also, there’s no need to serve accompaniments such as pickles or condiments on your salumi board. Served plain and simple it’s a great way to appreciate the different nuances and flavours. You may like to serve your salumi with crusty sourdough as a carrier or vessel – especially alongside the spreadable varieties such as our Nduja.

What do I drink with Salumi?

Our salumi is made from the best 100% Australian Pork we can find. The pork fat found in our products is where the flavour is at. To cut through the fat, try a glass of crisp and fizzy Prosecco. Smoked meats such as our cold Smoked Chorizo are perfectly matched with the peaty nature of Scotch, while the fennel and garlic infusion in our Salame Finocchiona works well with the botanical backgrounds found in Gin.

Follow our Four Tips for Eating Salami and you will be well on your way to getting the most from your salumi at home. But be experimental too and let us know any other tips you discover!