Salami & Soppressa
Traditional Salami
Our traditional salami is a finely-grained, lightly seasoned pork salami suited to everyday eating. It's the most versatile product in our range — equally at home on a sandwich, a pizza, or an antipasto board. Finely ground Australian pork seasoned with salt, pepper, and garlic, then cured for six weeks. Available whole or pre-sliced for deli and hospitality.
Ingredients
Australian pork (88%), salt, black pepper, garlic, dextrose, starter culture, sodium nitrate.
Curing
Minimum 6 weeks natural air-cured
Storage
Refrigerate at 0–4°C. Once opened, consume within 14 days.
Origin
Lismore, NSW
Available Formats
- 1 kg whole
- 500 g half
- Sliced 150 g deli pack
- Bulk 5 kg (hospitality)
Hot Soppressa
1 kg wholeNaturally cured with chilli and fennel. Coarse-cut, traditional southern-Italian style.
Mild Soppressa
1 kg wholeThe classic Calabrian recipe, made without heat. Slow-cured for ten weeks.
Cacciatore
4 × 80 gHunter-style salami in a small format. Sized to fit a back pocket. Pack of four.