Our range of Salumi Australia cured meats and fermented small goods is an expression of our team, our home and our commitment to preserving the traditional techniques of artisan salumi makers.
Salumi Australia Founder Massimiliano Scalas leads our team. He has travelled extensively as a Chef de Cuisine and Restaurateur creating and tasting the world’s culinary delights. Missing the wonderful salumi of his native Sardinia, Massimiliano embarked on a journey to create a 100% Australian made artisan style salumi range in the European slow food tradition.
Together with business partner and former restaurateur Michael Dlask, the pair created Salumi Australia as a way to share their culture, their passion for the world of microbes and their desire to create a community to celebrate the tradition of fermented meats.
With the support of family and friends, Massimo, Michael and our Salumi Australia team have worked tirelessly to develop an award winning range of cured meats and fermented small goods that is now available right across Australia.
Our home near Byron Bay lies in the heart of the Northern Rivers where the fertile, volcanic soil and the temperate climate of the region are second to none. We are surrounded by green rolling hills, fresh country air and natural waterways, which encourage an abundance of farming communities and artisan food growers and producers.
Salumi Australia prides itself on our commitment to preserving the traditional techniques of artisan salumi makers. Our purpose built, state of the art production facility allows us to continue to use these traditional techniques for our cured meat and fermented small goods production while guaranteeing food safety, food quality and consistency across our product range.