FINDING A CURE: Massimo Scalas, from Salumi Australia, uses Australian pork.
FINDING A CURE: Massimo Scalas, from Salumi Australia, uses Australian pork. Veda Dante

A touch of Europe

AN ARTISAN smallgoods range produced in Billinudgel will soon be sold through David Jones stores - less than a year after its first product hit the market.

Founded by Massimo Scalas and jointly run with Michael Dlask, Salumi Australia is gaining popularity among foodies thanks to a delicious blend of Italian curing methods and locally sourced produce.

"Something like 80% of all smallgoods manufactured in Australia are produced from overseas meat and, while imported pork is much cheaper, we at Salumi only use Australian pork, helping to sustain our local economy and support our farmers," Massimo said.

Salumi Australia utilises their state-of-the-art facility alongside the traditional Italian methods to allow their smallgoods range to age and develop.

"The process of maturation employ age-old techniques that allowing airflow to circulate around each product within the drying room, is the key to obtaining this unique texture and flavour found in European smallgoods," Massimo said.

"We now supply to some of the country's best restaurants including Macchiavelli in Sydney, the chain of Pinocchio Restaurants in Melbourne, and The Fig Tree and St Elmo, among others, here in Byron."


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