Salami takes on a whole new meaning with Salumi Australia.
The unique smallgoods company, located in the Northern Rivers of New South Wales, expertly combines the traditional techniques and recipes of Sardinia with local ingredients and state-of-the-art equipment to produce an award-winning range.
Salumi began with Massimo Scalas. Sardinian born, he commenced his culinary career as a chef working in some of the world’s most prestigious hotels. He eventually found his way to Australia, where he ran successful restaurants in both Queensland and NSW. It was during these ventures that he met Rebecca McEwan and Michael Dlask – experienced restaurateurs who shared Massimo’s love for food and a passion for presenting an old world avour with a new world twist. With that, in 2010, Salumi was born.
The distinctive artisan assortment under the Salumi name includes a twist of Spanish influence with sobrasada and a range of chorizo; nine different types of salami, and six cured and aged products, including bottarga (dried, pressed and salted mullet roe), and lonza (peppercorn and juniper berry-cured and aged pork loin). The salami selection includes ‘nduja (spicy spreadable salami), salame casareccio (home-style salami) and salsiccia sarda, (a dry, traditional Sardinian salami).
Each and every product is handmade by a team of professionals using the best quality pork from local farmers. Massimo, Rebecca and Michael recognise the importance of using produce that’s grown in a clean and green environment. Therefore, their main supply is sourced from Gooralie, located on a mixed farming property on Queensland’s Darling Downs. Operating on a free-range basis, pigs are kept in a stress-free environment and fed a natural and nutritious diet free of chemical residue and antibiotics.
This attention to detail at the very start of the smallgoods process means Salumi’s end products are full of flavour, and most importantly, lack high salt and nitrate levels. All other ingredients are also sourced locally, reducing transportation miles and ensuring only the very best appears in each sausage.
This also allows the team to support other local suppliers, an initiative they promote through the not-for-profit Northern Rivers Food Group. An industry-based group of growers, producers, distributors, retailers and food operators, it works to promote the fantastic food and produce grown in the region. For Salumi, the benefits have been never-ending and demonstrate the power of local love, support and collaboration.
You can find Salumi’s products all over the state, as well as across the country, thanks to a network of distributors and stockists. In the Northern Rivers alone, there are more than 50 different venues in which you can try and buy, including Byron Bay’s Three Blue Ducks and Newrybar’s Harvest.
No matter where you find the products, you’re guaranteed an exemplary product. Massimo and his team ensure that every salami to leave the Salumi facility is of the highest quality, meaning you’re getting only the very best in Italian smallgoods. Just look for the Salumi stamp of approval.