How do our favourite local foodies cook with Salumi Australia at home? Have a gander below. David Lovett, Head Chef Ethel “Sarah, Archie, Lennox and I really just love eating nduja as it [...]
Raes on Wategos is nothing short of a Byron Bay institution. At the helm of its much adored eatery is Jason Saxby, a chef well-versed in fine dining, who has worked in some of Sydney’s best [...]
Massimiliano Scalas is the man behind Salumi Australia. Missing the wonderful salumi of his native Sardinia he joined forces with partner Rebecca McEwan to create an artisanal salumi range in the [...]
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 [...]
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 [...]
Salumi Australia has partnered with Italy’s most prestigious prosciutto brand to introduce their traditional flavours to the Australian market. Introducing Principe Food Principe Food, an Italian [...]
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
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, [...]
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 [...]
Salumi Australia is excited to launch our new 100% Free Range Pork Chorizo and Smoked Chorizo into retail outlets this month. Our cured and fermented Chorizo range is made from 100% Free Range [...]
Salumi Australia wins silver commercial exhibitor award In our first year of exhibiting at Australia’s largest annual event, Salumi cleaned up the silver Commercial Exhibitor Award Thanks to the [...]
After many trials, it’s perfect. Salumi Australia’s salami is covered with a natural layer of white mould growing organically on the surface of its protective casing. This mould produces a [...]
After countless microbiological tests and a very lengthy wait, Salumi Australia has been accepted for endorsement by Coeliac Australia Keep an eye out for their products at the local independent [...]
