You may be wondering "what makes your sausage & salami so great?" We're glad you asked, we love talking about our meat...
It starts with what we put in them and what we don't!
Whole Muscle Proteins - You will never find any "trim" going into our products. The starting point for our sausage and salami is whole muscle proteins, the same as you would buy to cook at home.
Artisan Flavour Creations - Crafted by Chef Steve Furgiuele our recipes go above and beyond to create unmatched flavour experiences. Our team toasts, grinds and mixes all of our spice blends in-house.
No Additives or Fillers - We never use any additives or fillers to bulk up our products.
Gluten Free - Our products are gluten free.
Preservative Free Sausages - Our sausages are free of nitrites and nitrates (our salami products do contain nitrites and nitrates as required by law).
Next it's about how we do it!
Inspect for Quality - We inspect each cut of meat by hand and remove any unwanted bits that we woudn't want on our plate.
Small Batches - Bigger isn't always better, we make our products in small batches so we can ensure consistency of flavour and texture.
Traditional Fermentation - We use traditional fermentation methods to slowly ferment our salami over 3-4 days. This creates a more flavourful and balanced end product.
Dry-Curing - After fermentation we dry cure our salami at the optimal temperature and humidity, a process that takes 30-90 days depending on the product format.
