Preserving Tradition

The Balzanelli family has a long-standing tradition of crafting salami and dry-cured products that spans generations. Originating from a farming background in the Lombardy region, our family lived off the land, raising pigs to sustain the five families working on the farm. Each year, up to six pigs would be made into a variety of delicacies, including salami, prosciutto, coppa, pancetta, and bresaola.

The art of producing these delicacies has been passed down through generations, utilising ambient temperatures and traditional methods that have been practiced for centuries across Italy, from the north to the south. While tastes may vary from region to region, the fundamental principles remain the same.



Recognising the ideal ambient temperature in Canberra for the curing process, my father Giovanni saw an opportunity to create Italian-style smallgoods that are truly exceptional. At Balzanelli Smallgoods, we continue to uphold these traditional techniques by curing our salami using ambient temperatures. This approach lends our products a unique and distinctive flavour profile. 

We do not use climate-controlled rooms; instead, we rely on Canberra's climate, which cannot be replicated elsewhere in Australia. This natural environment contributes to the distinct smells and tastes that make our smallgoods truly stand out.