“For the uninitiated, Salumi’s bottarga has a texture similar to cured egg yolks or a firm pecorino cheese. This makes it ideal for grating, and perfect for pairing with pasta.” says [...]
Lets Talk Mould. The mould on the outside of salami is naturally occurring, sprouting when it’s hanging in the dry rooms post-fermentation. It’s a triple whammy – protecting the [...]
Helen Vlahakis of Mummas Country Kitchen has whipped up this easy pancetta pasta celebration for cool winter nights. “Salumi Australia have such fabulous products,”she says, “it [...]
