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Published on November 7th, 2014 | by Carlo Mazzarella

7th Place 2015:
Saddleback

Suburb: Brunswick, VIC
Team Captain: Josh Butt
Regional Influences: N/A
Style of Salami: Salami Puro
Ingredients: Free range Wessex Saddleback cross pork, Salt, Pepper, Garlic, Glucose, Nitrate 0.2%
Curing Time: 4 weeks

In their words:
Josh and Michael are friends who have only been making salami for five years but have fallen in love with the traditional process of breaking down a whole free range heritage breed pig to make salami and other small goods. They relish the time spent together during the 2-3 days of salami making each winter including the trip to the country to pick up their pig.  Josh and Michael made this salami to showcase the flavour of their beautiful free range heritage breed pork without overpowering it with spices. They both have young daughters and keenly await the day they are old enough to learn the process of salami making.


About the Author

Carlo Mazzarella



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