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Published on November 7th, 2014 | by Carlo Mazzarella

5th Place 2015:
Sazizzi Scalise

Suburb: Middle Park, VIC
Team Captain: Guy Scalise
Regional Influences: Victoria
Style of Salami: Calabrese
Ingredients: Pork, salt, capsicum paste, black pepper, pepper corn.
Curing Time: 8 weeks

In their words:
Our Sazizzi are made and cured in the old traditional Calabrese style, with traditional natural ingredients.


About the Author

Carlo Mazzarella



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