SALAMI Hot & Mild

Origin: Canberra Region

Animal: Australian Pork

Style: Dry Cured

We take our Salami very seriously, it’s an art form that has been passed down through our family for many generations. The hard work starts by us selecting the meat used for our Salami products. 

We ensure that only the best is used, the types of products are made from various flavours however the base of our salami products are always the same (Hot, Mild, Tartuffo, Chilli & Fennel etc). 

Our Salami’s are minced into batches once they have been filled out, they are then hung on racks to dry on an average of 6 weeks (depending on the diameter). Our Salami is also dried in our ambient temperature rooms, this meaning our products take in all the flavours of the Canberra region that cannot be replicated.