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