THE new old flavour of Billinudgel's Salumi salami has tickled the palate of some of Australia's highest profile foodies.
Their Salsiccia sarda, a traditional Sardinian sausage, is in line for an ABC Delicious Magazine Award.
Co-owners of Salumi, Massimo Scalas and Michael Dlask could not be more thrilled.
"This is a product that we hold close to our hearts because it's a traditional food made with a traditional family recipe," said Mr Dlask.
"It's the most rustic product we make and it's great to have it nominated for an award like this."
The meat has to breathe in and out through the mould which imparts the flavour... It's one of the olderst methods of food production.
Salumi Australia prides itself on using traditional techniques derived from well-known Italian regions, Emilia Romagna and Tuscany while using environmentally friendly state of the art technology and premium quality locally sourced ingredients.
"The difference with our product is that we use a small amount of salt and nitrates which brings a real difference to the flavour," he said.
"There are three stages to producing salami; curing with the addition of salt, drying which allows fermentation to start.
"The drying process can last from 7-10 days; you need a very delicate atmosphere to get the mould to grow.
"The meat has to breathe in and out through the mould which imparts the flavour.
"Its one of the oldest methods of food production which gives us our motto: the new old flavour."
Mr Dlask is also vice chair of the 70 member Northern Rivers Food Group and is off to Sydney this week to the Sydney Good Food and Wine Show.
"We want our region to be renowned for its good food," he said.
Update your news preferences and get the latest news delivered to your inbox.