Published on November 6th, 2014 | by Carlo Mazzarella
1st Place 2015:
Team Captain: Barbara Marshall
Regional Influences: Victoria
Style of Salami: French duck saucisson
Ingredients: Home grown Rouen/Appleyard cross duck, pork and pork fat, black pepper, spices.
Curing Time: 10 weeks
In their words:
Our team all met on Facebook. We share an interest in all things home grown, meat, poultry, vegetables, fruit, wine, preserves and cheeses. We share our skills, trials and tribulations, success and failures. We laugh a lot. Our group is an extended family from many countries and cultures including Indian, South African, Irish, Greek, Italian and even the odd Aussie thrown in. Although we all have a passion for traditional Italian salumi we also share our different cultural traditions of curing and preserving. This way we keep alive the true meaning of cultural food, a keen and genuine appreciation of the little things that make us different and the big things that bring us together.