Melbourne Salami Festa Top 50 Finalists 51 How to vote:

Melbourne Salami Festa
Top 50 Finalists
51
Important:
Vote with
the flags.
How to vote:
Simply place the flag with the number of your
favourite salami into the voting pot at the official
polling booth. The official polling booth is located
inside the Northcote Town Hall.
YOU CAN ONLY VOTE ONCE.
1
Family/Team name:
Suburb:
Scrimizzi
Tatura
Regional Infuences:
Calabria, Italy
4
Preservation method: Curing time:
Smoked then air dried
between 4 to 8 weeks
Vacuum packed
Ingredients:
Pork mince, salt, capsicum sauce, chilli sauce, ground black
pepper, ground dried chilli, ground fennel seed, red wine
About the makers:
With three generations of salami making in Australia this
recipe has been perfected over many decades drawing on
the experience of family and friends. Knowledge from the old
country, home grown ingredients, new innovations and above
all, passion, make this an irresistible choice.
2
Family/Team name:
Suburb:
Tropea’s Calabrese Kings
Regional Infuences:
Leongatha
Preservation method:
Calabria, Italy
Vacuum packed
Curing time:
6 weeks
Ingredients:
Lean pork, how made chilli paste, tomato and chilly sauce
which is home grown, black pepper corn kernals, salt.
Family/Team name:
Suburb:
Solo Salami
Caroline Springs
Regional Infuences:
Suburbia
Preservation method: Curing time:
Vacuum packed
N/A
Ingredients:
Pork, chillies, red peppers, fennel, salt, pepper
About the makers:
Suburb:
Amoroso Family & Friends
Wallan
Regional Infuences:
Vigano
Five years ago after reading and researching immensely I
think I have produced this year the best ever tasting salami,
even my Italian friends think its better than theirs. I have a
Mediterranean background born in Australia with a cooks
ambition to always try what my ancestors have always
produced. I have even fitted my backyard with an outdoor
kitchen where I teach my friends these amazing culinary
secrets. This year I have produced a unique salami because I
grow my own chillies, I dry them and roast them with fresh red
peppers to make my own chilli/red pepper sauce.
Preservation method: Curing time:
Vacuum packed
N/A
About the makers:
Five years ago after reading and researching immensely I
think I have produced this year the best ever tasting salami,
even my Italian friends think its better than theirs. Well that
says a lot. I am Mediterranean background born in Australia
with a cooks ambition to always try what my ancestors have
always produced. I enjoy cooking and creating immensely
extending my knowledge to even making my own sausages,
pastizzi, ravioli etc. I have even fitted my backyard with an
outdoor kitchen where I teach my friends these amazing
culinary secrets. This year I have produced a unique salami
because I grow my own chillies, then I dry them and roast
them with fresh red peppers in a special way then make my
own chilli/red pepper sauce.
Family/Team name:
Suburb:
AllVolo
Mt Eliza
Sicily
Preservation method: Curing time:
Vacuum packed
N/A
Pork, salt, black pepper, chilli flakes, paprika relish, chilli paste
About the makers:
Family/Team name:
Suburb:
The Salami Boys
Preston
Preston
Preservation method: Curing time:
Vacuum packed
4 weeks
Ingredients:
Pork, pork fat, salt, pepper, peperoni, natural bungs
About the makers:
Vermont South
Regional Infuences:
Preservation method: Curing time:
Reggio di Calabria Vacuum packed
3.5 weeks
About the makers:
The combination of the Mazzitelli and Calabro families have
a combined 8 years experience of making salami. The third
party is successful restauranteur Manny Gerassimou who
thinks he is Italian for 2 days of the year whilst making salami
with us. The Mazzitelli’s originally from Vibo Valentia and the
Calabro’s of Reggio di Calabria are using home grown pigs
from Bruthen. The beautiful animals are then professionally
bleed and kept in a cool storeroom for 2 days before the
salami making process begins. The secret to our salamis is the
care taken at every stage of the process and the careful watch
of Mr. Mazzitelli who overseas every single stage. The mixing
stage is most important and all is done in a wooden container
to rest overnight. The essence and reason why we think our
salami’s are the countries best ultimately comes down to the
quality of the pork from our breeder.
8
Family/Team name:
Suburb:
MERCURI
Fawkner
Catanzaro, Italy
Preservation method: Curing time:
Vacuum packed
2 months
Ingredients:
This recipe has been handed down from my Father who comes
from the town of Ramacca in the province of Catania Sicily.
Its been a family favourite for all to enjoy, as every winter he
made salami’s from 15 to 20 pigs to share with his friends in
NE Victoria Wangarratta. In return he received a years supply
of hay, milk and meat from neighbouring farmers.
6
Suburb:
Senza Conservanti
Regional Infuences:
Ingredients:
Regional Infuences:
Family/Team name:
Salt, home-made, capsicum sauce, fennel seeds,
black little pepper
Pork chilli fennel and love
5
7
Ingredients:
Ingredients:
Regional Infuences:
About the makers:
With humble beginnings and techniques from when my
Father migrated in the 60’s to South Gippsland from Calabria
- namely the Vibo Valentia township. I distinctly recall salami
day 20 odd years ago being a 4 day event, with months
of preparation prior (in fattening up the pig on the farm).
Nowadays see’s things a little more streamlined, where a
weekend is enough to achieve the ultimate product. Made in
two batches, a mild and hot, with all ingredients home grown
on the parents farm, with my Mother spending countless
hours making pastes and puree’s to add as special, organic
ingredients with our technique of lean pork only. We are very
proud of our year on year consistency and look forward to
being judged by professionals.
3
Family/Team name:
A few years ago a handful of local Preston lads started making
salsa and olives. Though secretly all harboured a deepdesire
to make salami. This year, after much conversation and
research we decided to give it a go. We took a minimalist
approach so as to let the pork speak for itself. First glass
ingredients; a touch of humour and a bit of advice from a
seasoned maker has resulted in something wonderful. Its
radiant blush, firm texture and delicate piquant are truly
satisfying. We hope you enjoy.
Pork, pepper sauce, aniseed, black & white pepper - hot
About the makers:
I’m Joe’s daughter-in-law and suggested he enter this
competition because everyone who tries his Salami can’t
get enough of it’s mouth watering taste (I can vouch for
this firsthand!). That’s why I believe his Salami can win. The
proud tradition of making Salami was started by Joe’s Father
in the 50s and it’s something Joe hopes will be carried on by
future generations. Joe told me the secret to his Salami and
why it is so unique is because he takes care when preparing it
and makes it with love knowing the fruits of his labour will be
relished by his family.
9
Family/Team name:
Suburb:
Giacomo e Cristiano
Reservoir
Regional Infuences:
Reservoir
Preservation method: Curing time:
Vacuum packed
4 weeks
Ingredients:
Free range pork, salt, chili flakes (home grown), chili powder,
smoked paprika, pepper, red wine
About the makers:
Giacomo and Cristiano have been crafting free range salami
for over five years and believe that every salami is precious.
This year they have focused on soft and smokey, the perfect
salami for a quick fix of porky goodness.
10
Family/Team name:
Suburb:
Zoccali
Thornbury
Regional Infuences:
Calabria
Preservation method: Curing time:
Vacuum packed
7-8 weeks
Ingredients:
Pork, salt, black pepper, sweet and chilli sauce, dry white wine
About the makers:
The Gangemi family came to Australia in 1951 and started
making there salami that same year. Each year Nonna and
Nonno Zoccali make the salami with the help of their 4 children
and 7 grandchildren. The recipe may slightly change each year
through heavily debated ‘discussions’ but that is where the
secret of our salami is. The family input and passion helps to
make our salami a favourite at every Sunday night dinner. The
2012 People’s Choice award was a great accomplishment for
our family we are back to try and back it up.
11
Family/Team name:
Suburb:
QEB “Questo E Bono”
East Melbourne
Regional Infuences:
Abbruzzo
Preservation method: Curing time:
Vacuum packed
6/7 weeks
Ingredients:
Chilli flakes, cracked pepper, salt, home made capsicum paste,
nutmeg, sweet chilli powder - Spicy
About the makers:
Been involved in making Salami’s etc with my parents for over
50 years. In an effort to keep the tradition some 10 years three
friends made some salami’s and Cappacuolo’s. We now have
over 20 people making it in our group at different times using
different methods and preffered ingredients, we now make over
1,000 KG’s per annum. Even my son at 27 makes it with his
mates, his way and includes Australians who can not get
enough of it. The best part; the union of mates in one place
talking [email protected]#(& eating, drinking, having fun and feeling we have
retained the tradition. We also make Cappacullo, Salsice di
Fegeto, supressato, pancetta, continental sausages (chicken and
pork varieties) and in tomato season Tomato sauce.
12
Family/Team name:
Suburb:
Saluministi
Essendon
Regional Infuences:
Various
Preservation method: Curing time:
Vacuum packed
6-7 weeks
16
Family/Team name:
Suburb:
Ruberto
Fawkner
Regional Infuences:
Preservation method: Curing time:
Fawkner & Calabria Vacuum packed
8 weeks
Ingredients:
Ingredients:
Otway free range pork, salt, cracked pepper, hot pepper sauce,
chili flakes, fennel seeds, red wine
Quality meat, salt, home made pepper sauce, touch home
made wine
About the makers:
About the makers:
Although team Saluministi is a mixed bag when it comes to
ethnic backgrounds (all over Italy and even an Australian), we
have one thing in common....we are extremely passionate about
salami! The team has grown over time but the founding
members began making salami over 10 years ago, learning the
ropes from family, using a third generation method. Although
thrilled at winning second prize in 2012, we will not be satisfied
until we are number one! This year we have improved our recipe
and curing method and introduced a new strain of mould which
looks fantastic and imparts another flavour dimension (our
secret weapon)!
13
Family/Team name:
Suburb:
Saluministi
Essendon
Regional Infuences:
Various
Preservation method: Curing time:
Vacuum packed
6-7 weeks
Ingredients:
Otway free range pork, salt, cracked pepper, hot pepper sauce,
chilli powder, chili flakes, fennel seeds, red wine
14
Family/Team name:
Suburb:
12 GAUGE SALAMI
Narre Warren
Regional Infuences:
Greco Sicilian
Preservation method: Curing time:
Vacuum packed
6-7 weeks
Ingredients:
Pork, salt, pepper, capsicum puree, garlic, shiraz, fennel seed,
cayenne pepper
About the makers:
Coming from a Greek background, Pastrima was the curing I
was introduced to and was an annual event. My introduction to
the art of salumi was by chance through a Sicilian friend, the
magic happened in his garage and for the past five years I have
been refining the techniques, reading voraciously and learning
about the history and interpretations of salumi. The secret of
our offering is the passion and pride that all who help bring to
process, a touch of science wrapped in a traditional narrative
and the daily squeezing of the salami with the first coffee of the
day until the cure is complete.
15
Family/Team name:
Suburb:
Magnacca
Ascot Vale
Regional Infuences:
Abruzzo, Italy
Preservation method: Curing time:
Vacuum packed
N/A
Ingredients:
Pork mince (leg & shoulder), pepper sauce, fennel seeds, black
pepper, salt, paprika
About the makers:
We have been making salami for more than 40 years in
our family improving and perfecting it every year. The last
5-7 years we believe has been our best salami. The secret
is in weighing the mince and adding the right quantity of
salt per grams of meat. Pepper sauce is homemade and no
preservatives added. Some hot chilli sauce, paprika and fennel
seeds is also added for extra taste. Mixing the mince is also
important as it needs to be mixed well so that the mince sticks
to the palms of your hands. Let it rest 4-5 hours or overnight
before filling the sausage skins. I also think our salami can win
as everything is homemade and made with a lot of detail and
attention.
We have been making salami for more than 40 years in
our family improving and perfecting it every year. The last
5-7 years we believe has been our best salami. The secret
is in weighing the mince and adding the right quantity of
salt per grams of meat. Pepper sauce is homemade and no
preservatives added. Some hot chilli sauce, paprika and fennel
seeds is also added for extra taste. Mixing the mince is also
important as it needs to be mixed well so that the mince sticks
to the palms of your hands. Let it rest 4-5 hours or overnight
before filling the sausage skins. I also think our salami can win
as everything is homemade and made with a lot of detail and
attention.
17
Family/Team name:
Suburb:
Frank & Anna Grosso
Diamond Creek
Regional Infuences:
Rofranese
Preservation method: Curing time:
Vacuum packed
N/A
Ingredients:
Pork, Salt, Pepper, Fennell, Chilli & scoth whiskey
About the makers:
We have been making salami for about 30 years, a tradition
passed down from our parents. We only use natural
ingredients, removing all the sinew and gristle leaving the best
part of the meat. When we have our friends or family over they
eat the salami faster than we can slice it. The secret of making
the best salami involves spending the day with the family and
having a great time.
18
Family/Team name:
Suburb:
Salami Godfather
Brighton East
Regional Infuences:
Veneto
Preservation method: Curing time:
Vacuum packed
3 months
Ingredients:
20
Family/Team name:
Suburb:
QEB “Questo E Bono”
East Melbourne
Regional Infuences:
Abbruzzo, Italy
21
Family/Team name:
Suburb:
BGS Group
Bulleen
Regional Infuences:
Research style
Leongatha
Regional Infuences:
Calabrese
Ingredients:
Preservation method: Curing time:
Vacuum packed
6 weeks
Lean pork, how made chilli paste, tomato and chilly sauce
which is home grown, black pepper cern Kernals, salt - Hot
4/5 weeks
Craigieburn
Regional Infuences:
Calabria, Italy
Preservation method: Curing time:
Vacuum packed
8 weeks
Ingredients:
Pork mince, salt, capsicum sauce, black pepper
About the makers:
Salami making has been a tradition in our family for over 40
years when my nonno came to Australia, he made us all get
together every year to make it and we now keep the tradition
going hoping to pass it on to the next generation.
Family/Team name:
Suburb:
Signore e Signori
Reservoir
About the makers:
Abruzzo/Calabria/Reservoir Vacuum packed
Pork, salt, pepper sauce, sweet sherry, black pepper, reduced
pork fat
Well most people say that ‘when you are on a good thing,
stick with it’. After winning first prize in the salami festa last
year we thought that we would use exactly the same recipe.
Originally we set out to do this but later thought we’d go one
better, so we tweaked our recipe to achieve this and even
sourced a better pig. After we finished making the salami
we sat back and worried that our efforts may not have been
enough to ensure first prize. However, after tasting the first
salami some weeks later our worries turned to excitement. We
feel very confident in this year’s entry and believe that the
other entrants will still have a hard time beating us. Good luck
to all this year’s entrants and may the best salami WIN!!
22
Family/Team name:
Suburb:
BGS Group
Bulleen
Regional Infuences:
Research style
Preservation method: Curing time:
Vacuum packed
4/5 weeks
Ingredients:
Pork, salt, pepper sauce, fresh chilies, chili flakes, black pepper,
pork fat, sweet sherry
23
Family/Team name:
Suburb:
Team Mammone
Beveridge
Ingredients:
Tropea’s Calabrese Kings
Vacuum packed
Suburb:
Taverna Family
25
Calabria, Italy
Suburb:
Preservation method: Curing time:
Family/Team name:
Ingredients:
Pork, salt, garlic & pepper
Family/Team name:
6-7 weeks
Chilli flakes, cracked pepper, salt, home made capsicum paste,
nutmeg, sweet chilli powder - Spicy Red
About the makers:
19
Vacuum packed
Ingredients:
Regional Infuences:
Following migration here in the 1950’s from Veneto, and
many years of home making salami by my father, and his
paesani’s, I with my Sicilian and French mates have taken it
up again in the past 5 years. We use the help of “Uncle Toni”,
who has 50+ years of salami making experience to guide us
along and to pass on the secrets and the tradional way of
making the home made salami, pancetta and proscuitto.
We think we can win because of the dedication and the careful
selection of meat and ingredients that go into the making. We
hope you enjoy our salami, it will be molto bello.
Preservation method: Curing time:
24
Preservation method: Curing time:
Vacuum packed
8 weeks
Pork, salt, pepper sauce, sweet sherry, black pepper, reduced
pork fat
Regional Infuences:
Preservation method: Curing time:
8 weeks
Ingredients:
Pork, passata, salt, ground red chilli, paprika
About the makers:
This is Italy unified - Abruzzo meets Calabria, in a garage of
Reservoir! Its about food, family and making salami better
than the year before. Our secret is in the mincing - we not only
mince our own pork, but we carefully cut away the “soft fat”
under the skin and make sure this doesn’t go into the mince.
No corners are cut as we painstakingly prepare and weigh all
of our ingredients before we fill the casings (then do the sign
of the cross) and hang these little treasures in a sanctuary
shared with other priceless foods - the sugo, vino and olio.
26
Family/Team name:
Suburb:
Alpini
Altona Meadows
Regional Infuences:
Calabria / Veneto
Preservation method: Curing time:
Vacuum packed
7 weeks
Ingredients:
Pork, capsicum sauce, chilli/peppers
About the makers:
Our families migrated from Italy to the small townships of
Myrtleford and Whorouly many years ago, and brought with
them the old Italian tradition of salami making as many other
families have done in the region. The recipe presented here is
one that has been perfected over generations, with a careful
measurement of salt and a special blend of capsicum sauce,
the result is one that is sure to please the taste buds. This
salami is complemented perfectly with some sourdough or
Vienna, cheese, fresh roma tomato and olives.
About the makers:
For as long as I can remember, salami weekend has been a
very big ritual in our family, the one weekend, when we all
stop to make salamis, dad takes pride in his pigs that he grows
himself feeding them acorn’s, grains, fruit and veggies.
The salami, first day starts with a very cold morning, quickly
warmed up with a coffee and grappa, then the day is followed
with a pork sauce home made pasta, and many many laughs
at the production table, we know our salami is the best, it has
the taste the colour, very authentic flavour, and our secret
wouldn’t be a secret if we were to tell, lets just say the love
and dedication alone would be from the family history of
making salami generation after generation, we hope you
enjoy team Mammone.
27
Family/Team name:
Suburb:
Frisina
Warranwood
Regional Infuences:
N/A
Preservation method: Curing time:
Vacuum packed
2 weeks
Ingredients:
Pork, salt, pepper, chilli, capsicum sauce
About the makers:
Every year since arriving from Italy. Family tradition together
with making home made wine / tomato sauce etc. Lots of love
goes into making the salami and more importantly staying
with the tradition of how they are made and not deviating
from the approach as it has been past on from one generation
to the next. The pleasure is seeing our family & friends enjoy
eating the salami.
28
Family/Team name:
Suburb:
Basile, Brian, Bella and Co
Thornbury
Regional Infuences:
Puglia, Italy
Preservation method: Curing time:
Vacuum packed
4 weeks
Ingredients:
32
Family/Team name:
Suburb:
De Fazio Brothers
Pascoe Vale South
Regional Infuences:
Catanzaro, Italy
Preservation method: Curing time:
Vacuum packed
N/A
Ingredients:
Pork, wild fennel seeds, home made wine, salt, pepper & paprika
Pork mince, red capsicum paste, salt, black pepper, fennel seeds
About the makers:
About the makers:
We have been making salami for over forty years with the
recipe being passed down through the generations. The use of
wild fennel seeds, home made wine and the dash of paprika
seems to work well. Our salami is like so many, however we
think we have the taste and texture to be a winner. The spread
of the juges points last yeat indicated just how close it is and
hopefully the judges enjoy what we have made.
29
Family/Team name:
Suburb:
Skippy Salami Club
Heathmont
Regional Infuences:
Calabria, Italy
Preservation method: Curing time:
Vacuum packed
8 weeks
Ingredients:
Pork, salt, praprika, chilli, capsicum paste, red wine
About the makers:
4 years tastes great.
30
Family/Team name:
Suburb:
Quattro Scimmie
Northcote
Regional Infuences:
Victoria
Preservation method: Curing time:
Vacuum packed
6 weeks
Ingredients:
The family recipe is well over 100 years old and despite the
conveniences of some modern technologies and apparatus, the
process has changed minimally over this time. In fact, its only
been refined to give it the delicious flavour the entire family
loves. The sensational flavour of our salami is equally matched
to the large gathering at Zio’s and Nonno’s houses for the
filling. Mangia! Mangia!
33
Family/Team name:
Suburb:
De Fazio Brothers
Pascoe Vale South
Regional Infuences:
Catanzaro, Italy
Palermo Family
Regional Infuences:
Cosenza, Italy
Sth Morang
Preservation method: Curing time:
Vacuum packed
8/10 weeks
Ingredients:
Preservation method: Curing time:
Regional Infuences:
Fawkner & Calabria
8 weeks
Vacuum packed
Ingredients:
Pork, salt, home made pepper sauce, home grown fresh chilli
and touch home made wine
About the makers:
Tommaso & Rosina came out from Calabria with 5 kids under
the age of 10 in 1964 and set up the salami factory (garage) in
Fawkner. Every year since they migrated to Australia have been
making their amazing tasting salami’s, giving them 49 years
experience plus their time in Italy. The secret is the correct
amount of TLC that goes each salami and that’s why we will win.
37
Family/Team name:
Suburb:
MAD Meat
Reservoir
Preservation method: Curing time:
Regional Infuences:
MAD Meat Classic
8 weeks
Vacuum packed
Over 100 year old recipe handed down through 4 generations.
The technology and apparatus has changed to make things
easier for those experts who are slowly getting older, but the
preparation, ingredients and process have changed minimally.
In fact, the only real change is that Zia/Nonna Angela makes
them hotter each year - “e va ca nun vrussano”
Family/Team name:
Suburb:
The Garage Super Heroes
Kilsyth
Sardinia, Italy
Preservation method: Curing time:
Vacuum packed
10 weeks
35
About the makers:
Regional Infuences:
COOL-BRESE
Ivanhoe
Calabruzzi
Preservation method: Curing time:
Vacuum packed
8 weeks
Ingredients:
Pork leg & Shoulder, Salt, Homemade Spicy Capsicum sauce,
home made chilli flakes
About the makers:
Steeped in tradition and bringing together two rich histories in
salami making from Calabria and Abruzzo; our family’s salami is
a developed recipe from over 4 generations with each
generation slightly refining the process to incorporate modern
techniques while respecting traditional methods. This year’s
product is a mix of pork leg, shoulder, the ever so important
homemade spicy capsicum sauce and chilli flakes which are
grown in our very own veggie garden, just the right amount of
salt to ensure curing process is achieved. They are then hung in
the perfect spot for 8 weeks. Salami is more than the
combination of ingredients; for us it is the coming together of
family. Caution: Spicy and very addictive…
Regional Infuences:
N/A
38
Family/Team name:
Suburb:
Giandomenico/Silverii
Thornbury
Regional Infuences:
Abruzzo, Italy
Preservation method: Curing time:
Vacuum packed
6 weeks
Ingredients:
About the makers:
39
Family/Team name:
Suburb:
U Salami Mio
Greenvale
Regional Infuences:
Sicily, Italy
Preservation method: Curing time:
Vacuum packed
N/A
Ingredients:
Pork, salt, pepper sauce, black pepper, hot pepper, fennel
About the makers:
I decided that it was time that we upheld the tradition of
making salami and began making salami with my uncle Rocco
who made salami for his family and friends so helping him
made me want to learn however once he passed away I realised
it was time to make my own salami so I asked my friend MAc
Africano to show me . The following year I began to make them
with my brother in laws Paul and vic it has been 4 years and I
find myself making salami for everyone in fact this year we
made approx 200 kilos of salami mind you only 30 kilos of that.
is mine. So all the teasing I did with my uncle telling him he was
crazy making them for others I now find myself doing the same
thing because ( u salami mio ) is the best if I may say so myself.
Preservation method: Curing time:
Vacuum packed
4-6 weeks
Ingredients:
Pork, paprika, homemade capscicum sauce, salt, pepper,
fennel, red wine
About the makers:
We are a Calabrese family that migrated here in the early
1960’s. Carrying on the traditions of back home, we come
together every winter and produce our homemade salami.
Many years ago my Nonni taught their children how to do it,
and then they taught me. It’s not all about the ingredients, but
the love, laughter and sometimes tears behind every salami we
make. My father being the traditional Calabrese, was always
trying to make the hottest salami possible. Seeing that I was
pregnant at the time, chilli was out of the question. So I created
a special recipe that appeals to the ladies. Buon Appetito!
Family/Team name:
Suburb:
PORKERS
Sth Morang
Regional Infuences:
About the makers:
Suburb:
Box Hill North
Calabria
Natural family tradition of sausage making, ingredients fresh,
storage and curing is the secret temperature and humidity, the
sausage must be with enough fat to make it dense enough,
colour with simple herbs for taste and aroma.
Family/Team name:
Suburb:
Per Le Donne
About the makers:
Pork, salt, pepper, wine, garlic cloves, nutmeg
Harry and I come from worlds apart. He is from Armenia and I
am from Italian parents, we have been making salami for a life
time and we both can remember making salami as children in
our parents garages .We think this salami is different to most
salami that we try from family and friends. It doesn’t have the
commonly used Calabrian pepper paste so that in itself makes it
unique. It is hugely popular with our family and friends which
we think is special.
Family/Team name:
41
Ingredients:
Pork, salt, pepper, wine, garlic cloves, nutmeg
40
Ingredients:
The latest chapter in the storied career of the MAD meat team
continues this year when they reprise their MSF debut, bringing
back the fabled MAD Meat Classic for the culinary appeasement
of the salivating masses. Matt Parker, David Sahyoune, Adam
Butler and Simon Gidiuli make up this dynamic team of nonvegan swine-dining, charcuterie crusaders.
Pork, salt, whole black pepper corns, pepper sauce, hot chilli,
and shiraz wine
Ever since I was a little boy I remember being by my mum and
dad’s side cutting and preparing the pig for our day of making
salami. Over the last 30 years my wife and I have been making
our own. Our family has continued to work with the original
method of making our salami, which includes ordering a whole
pig from our local butcher and bringing it home to begin our
process. We still continue to use the old ‘Cosentino’ way which
includes the shoulders of the pig being specifically used for our
Sausage (Cacciatore) and the legs for the Sopressa’s. I believe
that our family’s recipe can win the title of ‘best salami’
due to our knowledge and use of our family’s old traditional
method of making the salami.
Fawkner
About the makers:
34
Suburb:
Suburb:
Ruberto
Pork, salt, pepper, fennel, chili, garlic, shiraz
Regional Infuences:
Family/Team name:
N/A
Family/Team name:
Pork mince, red capsicum paste, hot chilli paste made from
home grown chilli peppers, salt, black pepper, fennel seeds
About the makers:
31
Vacuum packed
Ingredients:
Pork, fennel seed, paprika, paprika relish, salt, chilli
For 3 years we have been fine tuning and perfecting a
traditional Italian recipe passed down to us by an Italian
Salami Grand Master, named Pat. We have embraced the
tradition of making the process a very social event, including
friends, children and plenty of single malt scotch whiskey. We
are 4 Australians taking over the wide and wonderful world of
Salami. We are Quattro Scimmie!
Preservation method: Curing time:
36
Preservation method: Curing time:
Vacuum packed
5 weeks
Ingredients:
Pork, salt, chilli, tomato paste, red wine
About the makers:
Over the past 5 years they joined forces with their best mates
the Polimeni brothers to create the favourite party food
everyone loves and some life long memories. The secret to there
making salami is well.... tradition. Every year they use the same
recipe that has been passed down to them because to them it’s
perfection! And they recruit novices to there group to share
there passion. This year the team comprises of: Peter Colosimo,
Adrian Colosimo, Bruno Colosimo, Anthony Polimeni, Paul
Polimeni, Robert Polimeni, Tony Iaconis
42
Family/Team name:
Suburb:
MARCHETTI
Carlton
Regional Infuences:
Calabria
Preservation method: Curing time:
Vacuum packed
4 months
Ingredients:
Pork, salt, pepper, habenaro chilli, secret spices
About the makers:
My father came from Italy in the 50’s and settled in Melbourne
after farming tobacco and cattle in Barmah and Tooma. He
opened a continental butcher shop in the 80s in Forest Hill.
Since retiring, he and I have been making salami, pancetta,
capocollo and proscuitto with extended family and friends both
her, in Deniliquin and even in Itally. We think we can win,
because the secret to a good salami is all in teh mixing and
curing, and we have perfected these techniques
43
Family/Team name:
Suburb:
MARCHETTI
Carlton
Regional Infuences:
Veneto
Ingredients:
Pork, Salt, Pepper
Preservation method: Curing time:
Shed cured
2 months
44
Family/Team name:
Suburb:
Negri ‘Small’ Goods
Moonee Ponds
Regional Infuences:
Alpini
Preservation method: Curing time:
Vacuum packed
5 weeks
Ingredients:
46
Family/Team name:
Suburb:
Fast Salamis
Thomastown
Regional Infuences:
Aussie salami makers.
Preservation method: Curing time:
Vacuum packed
6/8 Weeks
Ingredients:
Pork, wine, garlic, salt, secret spices
Pork, kosher salt, sherry, red pepper sauce, chilli, black pepper
About the makers:
About the makers:
For years as children, Richard and Michael Burnell looked
forward to the Negri family salami day. It was a day where men
toiled for hours over pig carcasses, drank for hours over a bbq
and a polenta cauldron, and kids threw pigs eyes at anything
they would stick to. As adults they have tried to revive this
tradition, minus as much hard work and mess as possible and,
alas, minus the pigs eyes.
45
Family/Team name:
Suburb:
Bonanno
Werribee
Regional Infuences:
Calabria
Preservation method: Curing time:
Vacuum packed
6/7 Weeks
Ingredients:
Pork, salt, black pepper, capsicum sauce, chilli flakes
About the makers:
The Bonanno family migrated to Australia in 1963. Carmelo
learnt to make salami while he was worked as a butcher for over
18 years and has been refining his recipe ever since. He now
makes up to 150kgs of salami every year with his friends and
family. The secret of Carmelo’s salami is his ability, as an
experienced butcher, to select the best quality pork and mix the
perfect ratio of ingredients
Five guys who, after years of only being permitted to watch the
salami making process, decided to go it on their own this year.
With so much cumulative knowledge, they decided to put into
practice what they had learned and add their own unique flair.
Simplicity is key to their recipe, allowing the individual flavours
to permeate, without any one overpowering, combining to
make a fine, delicate salami that has impressed even the oldest
salami connoisseur.
47
Family/Team name:
Suburb:
Forza Maiale
Kilmore East
Regional Infuences:
N/A
7 weeks
Ingredients:
Red wine, chilli and fennel
Judging Criteria
Major Partners
Media Partners
They are as follows:
1. Colour | 2. Density | 3. Taste | 4. Aroma
Supplier Partners
Suburb:
fili & amicis
Taylors Hill
Regional Infuences:
N/A
Preservation method: Curing time:
Vacuum packed
6-8 weeks
Ingredients:
49
Family/Team name:
Suburb:
MERCURI
Fawkner
Regional Infuences:
Catanzaro, Italy
Preservation method: Curing time:
Vacuum packed
2 months
Ingredients:
Pork, salt, hot chilli powder, capsicum sauce, chilli flakes
and paprika
Pork, pepper sauce, aniseed, black & white pepper - mild
About the makers:
50
My family have been making salami since I can remember. It
turns in to a family event with everybody assigned there jobs.
The salami making process has changed ever so slightly from
year to year. From putting the salamis in oil to now vacuum
packing them. From having round salamis to realising that by
squashing the salami it cures better and also removes any gaps
in the salami. My father is from foggia and my mother is from
Calabria. So we get a bit of flavour from the middle and
southern of Italy. Now my best friend and I have taken the reins
to continue the tradition and inspire our generation. I hope you
enjoy and look forward to winning on the day!!
49
Family/Team name:
Suburb:
MERCURI
Fawkner
Regional Infuences:
We use a pig that we have bred and fed. With 10 years
experience making salami, we have perfected this salami with a
simple recipe. We start with home grown pork mince, add the
Cabernet, small amount of home grown dried chilli and a small
amount of fennel seeds. This salami is a balance of strong
flavours that have been added sparingly to come together for
what we believe to be a very pleasant and enjoyable tasting
salami. Hope you enjoy. Please consider. Team Forza Maiale
Partners
Family/Team name:
Catanzaro, Italy
About the makers:
How to judge salami
The Melbourne Salami Festa’s official panel of
judges used these very simple criteria below to
judge the salami’s in official competition. You
can use these same criteria when making your
mind up about which salami you think is the best.
However the beautiful thing is that it’s completely
subjective. Of course if you are a relation to one
of the teams competing don’t bother reading on.
You know what your criteria is already.
Preservation method: Curing time:
Vacuum packed
48
Family/Team name:
Suburb:
QEB “Questo E Bono”
East Melbourne
Regional Infuences:
Abbruzzo
Preservation method: Curing time:
N/A
6/7 weeks
Ingredients:
Chilli flakes, cracked pepper, salt, home made capsicum paste,
nutmeg, sweet chilli powder - Mild
Preservation method: Curing time:
Vacuum packed
2 months
Ingredients:
Pork, pepper sauce, aniseed, black & white pepper - mild
Join the Salami Army
Subscribe to our newsletter
Donor Partner
Event Partner
Special Thanks to:
The Salami Board partners for their patience,
Sam and Mary Mazzarella, James Mele from The
Meat Room, Dan Mckay, the Finanzio family, The
Mazzarella and Marotta families, The Catalano family
and Liam Holm, the 2013 Festa judges and all the
volunteers and partners who have helped make the
festa a reality.
Lastly we want to thank all the teams and salami
makers on this form and the few that aren’t who have
contributed so much to this day. Without you there is
no festa and you are the people who make this day so
special. We hope to see you all back next year.
Love,
The Salami Board
www.melbournesalamifesta.com