Preserving the Italian Way: quality homemade Italian Salami

Our homemade Salami drying.

Sometimes it is easy to turn our back on tradition. Why make Salami when you can buy it from any deli anywhere in Melbourne (and the rest of the world for that matter)?

Because sometimes tradition and quality are impossible to beat. When the two combine, it is worth holding onto our traditions. Every year a group of ten mates of Italian heritage (and one blow in who has married an Italian girl) get together for a weekend of Sausage action. We call ourselves Next Generation Wog Council (NGWC) and it is a lot of fun.

We do everything by hand and to say that it is rewarding is a big understatement: nothing beats the feeling of eating Salami that you have made.

This year I missed the event as I was in Puglia judging but the boys were good enough to make my quota and this is some of my stash hanging in a mates factory. It should be ready in a few months and I can’t wait to see the end result.

One thought on “Preserving the Italian Way: quality homemade Italian Salami”

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