HAPPY BIRTHDAY TO US: WE’VE JUST TURNED 10!

 In Bulletin

We’re over the moon to have reached our 10th year in business – 10 years of bringing people together over good honest food. When we started a decade a go we never would have imagined what was in store for us – the past decade has been one big roller coaster, so we at Salumi Australia want to thank each and every one of you for your ongoing support. We are very fortunate to have an incredibly dedicated team who have helped us get to where we are today, they are the people that make the magic happen every day – we THANK YOU all! And a BIG thank you to our very loyal customers for your ongoing support, buying our products and believing in Salumi, we wouldn’t be here doing what we love without you!

As a part of our 10th birthday celebrations this month we’re looking back to where we began. Salumi Australia is a labour of love created by native Sardinian (and chef) Massimiliano Scalas, partner Rebecca McEwan and business partner Michael Dlask. Missing the salumi of his homeland, Massimo and co began a quest to create artisanal salumi in the European slow food tradition. And the rest, they say, is history.

We’re chuffed to announce that this month we reach a decade in business. It was back in 2010 that we opened the doors to the first small goods manufacturing plant in the Byron Shire. Today we’re still in the same space, creating award-winning cured meats and fermented small goods with the same devotion to using local ingredients and producers. “Joining the food producing and growing community here in the Northern Rivers, which is such a collaborative community, has given us tremendous support in growing our business. Small business is a wonderful journey – we have surrounded ourselves with a dedicated team of professionals that treat Salumi as their business too,” says Bec.

“Our passion was to produce a truly delicious tasting product, using slow-fermentation and slow-ageing techniques, allowing the beautiful free range pork found here to shine.,” say Bec and Massimo. Local and ethical remains the focus for us at Salumi Australia. “It remains very important for us to produce an honest product with no fillers or flavourings and using ethically raised pigs.”