The Range:
Calabrese: Tradition. Bringing together the hearty, earthy flavours of southern Italy. Ingredients: Australian Sea Salt, Curing Salt #2 (sulphates), Capsicum, Fennel, Peppercorns, Cinnamon
Dried Chorizo: This smoky, rich mix is reminiscent of a traditional Spanish dried sausage with a depth of flavour brought by three different types of capsicum (paprika). Ingredients: Australian Sea Salt, Curing Salt #2 (sulphates), Capsicum, Peppercorns, Garlic, Clove
Fennel & Garlic: Sweet and aromatic fennel supported by rich garlic and lingering Kampot red peppercorns. Ingredients: Australian Sea Salt, Curing Salt #2 (sulphates), Fennel, Garlic, Peppercorns, Cinnamon
Hot Italian: For lovers of chilli and who believe salami is only for adults and not the kids. Ingredients: Australian Sea Salt, Curing Salt #2 (sulphates), Capsicum, Fennel, Peppercorns, Chilli, Cinnamon, Garlic
Hungarian: Decidedly flavoursome combination displaying fragrance and depth rather than chilli or heat. Ingredients: Australian Sea Salt, Curing Salt #2 (sulphates), Capsicum, Peppercorns, Allspice, Garlic
Saucisson: Borrowing the flavours of classic French style dry sausages, this mix is delicate and fragrant with lingering spiciness from a combination of Kampot white peppercorns and long red pepper. Ingredients: Australian Sea Salt, Curing Salt #2 (sulphates), Peppercorns, Ginger, Nutmeg, Clove
Venison: An aromatic mix of flavours created to complement the gameiness of wild caught venison. Ingredients: Australian Sea Salt, Curing Salt #2 (sulphates), Coriander, Peppercorns, Juniper Berries, Mace
Pepperoni: One for your next homemade, woodfired pizza. A classic style with clean flavours and just a nice level of spice. Best fermented for the extra tanginess. Ingredients: Capsicum, Peppercorns, Chilli, Cinnamon, Sumac.
Tex Mex: A southern American/Mexican fusion of flavours including smoky chipotle and ancho chilli. Something different for those who love a big flavoured salami. Ingredients: Capsicum, Chilli, Peppercorns, Garlic, Allspice, Cumin, Sumac, Herbs.
FAQ's:
Do they include curing salt?
Yes, to the level of 0.3% per kg or 3g per kg of meat.
I don’t want to add nitrates into the salami?
Okay, just add 140g of natural salt instead of salt provided.
What is the salt level?
Total salt is 2.8% or 28g per kg of meat
The spices are chunky and ground fine?
Yes, deliberately that way. If we grind them to a powder – thermomix style – then the whole salami tastes the same, there’s no delight of biting into a larger piece of spice and getting a burst of flavour. Fine ground spice = boring salami.
Do I need to add wine?
No, but why wouldn’t you. Adds flavour, acid and great excuse to open a bottle
Do I have to add the exact wine list in the recipe?
No…they are just our recommendations.
Do they include Bactoferm or similar?
No.