Each salami is ground to a specific coarseness, in keeping with our traditional recipes. Nonetheless, each salami uses the same ratio of meat to fat (85%, 15%). Some of our more coarsely ground salamis, such as Casalingo or Cacciatore offer a different flavour and mouthfeel to our more finely ground salamis such as Hungarian.

This is what we call the crust. It can appear as part of the drying process, as the outside of the salami loses moisture at a faster rate to the middle. We try to limit the appearance of crust by slowly curing our salamis and giving them time to rest when needed, for a more consistent drying process.

We recommend consuming any of our products within 5 days of opening and store below 5^o.

They’re our take on the classic Australian “Tasty Sticks”. Made with 100% Australian Pork, they’re seasoned, cooked, air-dried and slow cured for a delicious snack.

We stock a number of leading retailers throughout Australia including independent supermarkets. If you can’t find one of our products in the fridge, ask behind the deli!

Our salamis use traditional Italian family recipes, with each connecting back to a specific region. Traditionally salamis from the North of Italy tend to use more expensive spices such as black pepper or cloves, whereas salamis from the poorer Southern regions tend to use more pungent ingredients such as chilli, fennel and garlic. Each salami is also ground in a way that best brings out its flavours, whether that be finely or coarsely ground.

While everyone has their own preference of salami to feature on their pizza, we tend to lean towards the classic Sopressata due to its coarse, rustic mouthfeel and milder flavors. Fresh mortadella, with its delicate flavor and soft texture, is also a great addition. Discover your own perfect pizza pairing by sampling our full range of salamis.

Our Mortadella is available behind the deli at a number of leading retailers across Australia including select stockists and independent supermarkets.