Salami science
Let’s begin by looking at what salami actually is. There are many variations when it comes to salami, but traditionally the base is some kind of Italian pork sausage with the addition of salt to cure and preserve it. While the flavours can vary, the curing and fermentation process remains the same. This is where the time factor comes into play. It also takes a whole lot of passion and dedication to produce a handmade, quality product, and a lot of love to maintain the traditions of salami making.
Free range all the way
The most important ingredient in any salami is the meat and you can really tell the difference when a producer uses free-range pork that’s been ethically raised.
Michael Dlask, from Salumi Australia in NSW, says this is where any artisan producer
