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We create gourmet handcrafted salami and air-dried cured meats. Our products are crafted using tradiitonal fermentation methods, and then dry-aged ensuring each one has a good bite, a unique aroma, and a delicious flavour.
Made from 100% Australian pork and beef, and endorsed by Coeliac Australia, our products are the perfect addition to charcuterie boards, pizza, pasta dishes and gourmet sandwiches.
Our mild Cacciatore is a coarse cut salami that has a distinctive pepper and sweet paprika flavour. Its intensity makes it perfect for a platter, matched with a firm cheddar cheese and a glass of white wine.
A fine cut salami, our Felino originates from the town of Felino near Parma. The addition of white wine to the recipe gives a sweetness that makes Felino perfect for eating on its own alongside some bubbles.
Our Finocchiona (fennel) salami is made from the classic combination of pork and whole fennel seeds. Sweet, perfumed, and complex, it is delicious with a sweet white wine, and brings an extra dimension to a traditional Italian panino.
Our Hungarian salami is smoked over beechwood, and is flavoured with sweet paprika, garlic and black pepper. It is perfect with a red or fortified wine, alongside a grazing platter.
Our hot Cacciatore is made with two types of chilli. It has a great bite and texture, enhanced by an enticing aroma. Perfect for eating on a pizza, or with a cold beer and some snacks.
Our Free Range Salamino is made with 100% Victorian Free range pork. The addition of a mild Calabrian sauce, directly imported from Italy is made with ripe mild Calabrian chilli peppers, which gives a sweet note and distinctive flavour and shade. Made using traditional methods, it is perfect on any antipasto board with cheese and bread. Aged for a minimum of 30 days. UCFM (Uncooked Fermented Meat), NOT heat treated
Our Free Range Salamino is made with 100% Victorian Free rangepork. The addition of a hot Calabrian sauce, directly imported from Italy made with ripe Hot Calabrian chilli peppers, gives a deep spicy note with a distinctive look, flavour and shade. Made using traditional methods, it is perfect for eating on a pizza,or just simply to enjoy on its own with bread and a cold beer. Aged for a minimum of 30 days. UCFM (Uncooked Fermented Meat), NOT heat treated
Our Free range SalaminoAustralian Black truffle is a treat for all the connoisseurs, made using the finest free-range Australian Pork and precious Australian Black Truffles. The unique texture and aroma make this salamino the focal point on your charcuterie board, perfect to pair with some bubbles or firm white wine. Aged for a minimum of 30 days. UCFM (Uncooked Fermented Meat), NOT heat treated
A fine cut salami, our Felino originates from the town of Felino near Parma. The addition of white wine to the recipe gives a sweetness that makes Felino perfect for eating on its own alongside some bubbles.
A fine cut salami, our Felino originates from the town of Felino near Parma. The addition of white wine to the recipe gives a sweetness that makes Felino perfect for eating on its own alongside some bubbles.
Our Casalingo is made with premium coarse cut pork using only salt and pepper. This traditional salami is perfect on an antipasto platter or on its own alongside a glass of bubbles.
Our Casalingo is made with premium coarse cut pork using only salt and pepper. This traditional salami is perfect on an antipasto platter or on its own alongside a glass of bubbles.
Our Finocchiona (fennel) salami is made from the classic combination of pork and whole fennel seeds. Sweet, perfumed, and complex, it is delicious with a sweet white wine, and brings an extra dimension to a traditional Italian panino.
Our Hungarian salami is smoked over beechwood, and is flavoured with sweet paprika, garlic and black pepper. It is perfect with a red or fortified wine, alongside a grazing platter.
Our Hungarian salami is smoked over beechwood, and is flavoured with sweet paprika, garlic and black pepper. It is perfect with a red or fortified wine, alongside a grazing platter.
Our hot Sopressata features the delicious combination of chilli and paprika. A traditional southern Italian recipe, Sopressata is perfect with bread and cheese, or to give a hit of spice to your cooking.
Our hot Sopressata features the delicious combination of chilli and paprika. A traditional southern Italian recipe, Sopressata is perfect with bread and cheese, or to give a hit of spice to your cooking.
Our hot Sopressata features the delicious combination of chilli and paprika. A traditional southern Italian recipe, Sopressata is perfect with bread and cheese, or to give a hit of spice to your cooking.
Bocconcini means ‘little mouthful’, and that is exactly how you should enjoy it! This tasty salami is full of flavour, with whole fennel seeds and a firm bite. Made using traditional methods, it is perfect on an antipasto board with cheese and bread.
Our hot Bocconcini is full of flavour and is made using traditional methods. This ‘little mouthful’ is perfect on an antipasto board with cheese and bread.
Our mild Cacciatore is a coarse cut salami that has a distinctive pepper and sweet paprika flavour. Its intensity makes it perfect for a platter, matched with a firm cheddar cheese and a glass of white wine.
Our Finocchiona (fennel) salami is made from the classic combination of pork and whole fennel seeds. Sweet, perfumed, and complex, it is delicious with a sweet white wine, and brings an extra dimension to a traditional Italian panino.
Our hot Cacciatore is made with two types of chilli. It has a great bite and texture, enhanced by an enticing aroma. Perfect for eating on a pizza, or with a cold beer and some snacks.
Our traditional Italian Pancetta is made from dry cured pork belly. Its flavour is intense yet sweet and has been known as ‘Italian bacon’. Perfect as a simple snack with bread, or for cooking authentic Italian dishes. Our pancetta comes as both hot and mild.
Our traditional Italian Pancetta is made from dry cured pork belly. Its flavour is intense yet sweet and has been known as ‘Italian bacon’. Perfect as a simple snack with bread, or for cooking authentic Italian dishes. Our pancetta comes as both hot and mild.
Our traditional Italian Pancetta is made from dry cured pork belly. Its flavour is intense yet sweet and has been known as ‘Italian bacon’. Perfect as a simple snack with bread, or for cooking authentic Italian dishes. Our pancetta comes as both hot and mild.
Our traditional Italian Pancetta is made from dry cured pork belly. Its flavour is intense yet sweet and has been known as ‘Italian bacon’. Perfect as a simple snack with bread, or for cooking authentic Italian dishes. Our pancetta comes as both hot and mild.
Our Guanciale is made from pork jowl and dry cured with salt and pepper. With a fuller flavour than pancetta and higher in fat, a little goes a long way. Traditionally used in pasta dishes such as amatriciana or carbonara, where it imparts a distinctive pork taste.
Our Capocollo is made from whole pork neck, dry cured with salt and pepper. Similar to prosciutto, it is easy to eat and has a beautiful texture and bite. Perfect on a platter or even on pizza.
Our Capocollo is made from whole pork neck, dry cured with salt and pepper. Similar to prosciutto, it is easy to eat and has a beautiful texture and bite. Perfect on a platter or even on pizza.
Our Bresaola is made from premium Victorian beef. Sourced from Northern Victoria, this dry cured meat is seasoned with delicate spices. It has a smooth texture and a flavour perfect for serving as a Carpaccio or alongside fresh cheeses.
Our speck is made from boneless whole pork leg prepared the traditional way by our highly skilled butchers. It is then dry cured with salt and pepper, gently smoked with beechwood and aged. Its intense flavour is perfect served fresh in a wrap for lunch, or alongside cheese and a sweet dry white wine.
Our Bresaola is made from topside beef. Sourced from Northern Victoria, this dry cured meat is seasoned with delicate spices. It has a smooth texture and a flavour perfect for serving Carpaccio alongside fresh cheeses.
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