A true labour of love, Salumi Australia has spent the past decade consciously crafting fermented and gently aged smallgoods among the rolling green hills of the Byron Bay hinterland in Bundjalung country. Our company was dreamt up by co-founder Massimiliano Scalas, a chef and native Sardinian who missed the salumi of his homeland. He sought to create an artisan-style salumi range, one crafted in the European slow-food tradition using premium Australian ingredients.
Alongside partner Rebecca McEwan, the duo welcomed Salumi Australia in 2010, a company that remains devoted to crafting unique and authentic products and continue bringing people together over good, honest food.
At Salumi Australia we are focused on preserving authentic artisan values, embracing the time-honoured techniques of traditional salumi makers, developed by our Italian ancestors centuries ago. The culture of fermentation and maturation throughout our drying and ageing processes is the key to obtaining the unique texture and flavour found in our award-winning European-style small goods, which are now available Australia-wide. Not to mention, we continue to source ethically farmed free range local Australian pork free from added hormones or antibiotics from Australian farming families. Proudly, our range is also free from artificial flavourings, dairy and gluten, and is endorsed by Coeliac Australia.