Salt Kitchen Charcuterie

Established in 2014 Salt Kitchen Charcuterie is the product of an obsession with European food, meat preservation and tradition. We have a commitment to the amazing producers of Western Victoria, using produce that is from right from our doorstep. Our philosophy is simple — start with a quality raw product and preserve that flavour. Flavour is the determining factor every time we make a product or develop something new. We use skills and recipes and knowledge learnt in the UK and France to make our products.

We source pigs from Western Plains Pork in Mount Mercer and have worked extensively with the farm to develop an APIQ certified free range pig that is the right size and structure to deliver charcuterie and salumi that has provenance. We utilise the entire carcass to make fresh sausages, hams, bacons, terrines and slow maturation dry cured products from our pigs. Sher Wagyu in Ballan provides us with high quality wagyu beef to make pastrami and bresaola.