Salami — Artisan Maker

House-cured salami

Header product — groups varieties.

Italian-style salami

Hungarian-style salami

Hot salami

Fennel salami

Wine salami

Truffle salami

Premium — remove if not applicable.

Cacciatore (small cured sausage)

Coppa (cured pork neck)

Nduja (spreadable spicy salami)

Remove if not applicable.

Lardo (cured fatback)

Remove if not applicable.

Gift boxes

Curated selection.

Pork (whole legs, shoulders, belly)

From butcher or direct from farmer — source quality meat.

Pork fat (back fat)

For fat ratio in salami — typically 20-30% fat to lean.

Beef (for mixed salami varieties)

Remove if pork-only operation.

Curing salts (Prague Powder No. 1 and No. 2)

Sodium nitrite/nitrate — must be used at precise percentages. Too much is toxic. Follow validated recipe exactly.

Sea salt

Black pepper (whole and ground)

Fennel seeds

Chilli flakes

Garlic

Red wine

White wine

Sugar

For fermentation starter.

Dextrose

Fermentation fuel for starter cultures.

Starter cultures (bacterial)

For controlled fermentation — essential for safe and consistent salami.

Natural casings (pork or beef)

Must be food-grade and properly prepared.

Twine (for tying)

Spice blends (paprika, coriander, nutmeg)

Recipe specific.

Meat mincer / grinder

For grinding pork and fat to recipe specification.

Sausage stuffer

For filling casings — invest in quality.

Curing chamber

Temperature and humidity controlled — the defining asset. Typically 12-15°C, 70-80% humidity during curing. A converted fridge with humidity control or purpose-built chamber.

pH meter

For testing fermentation — must drop below 5.3 within 48 hours. Critical safety checkpoint.

Water activity meter

For testing finished salami — must be below 0.92 for shelf stability.

Thermometer and hygrometer

For monitoring curing chamber — temperature and humidity must stay within range.

Scales (precision)

For curing salt measurement — accuracy is critical.

Meat hooks and hanging rails

For hanging salami in curing chamber.

Commercial deli slicer

For slicing at market.

Refrigerated display unit

For market — below 4°C.

Food thermometer

Trestle tables / serving counter

Gazebo/marquee

Cash float/till

Market stall setup / salami stall

Vacuum bags

For whole sticks — essential for shelf life.

Deli paper / wax paper

For sliced at market.

Labels (product name, ingredients, allergens, best before, producer details)

Kraft paper bags

Gift boxes

Food Business Registration

Meat processing licence

Required for house-curing in Australia — contact your state food authority before starting. In Victoria contact the Department of Health.

Food Supervisor Certificate

At least one person — the nominated contact for food safety inspections.

Food Handler Certificate

Every person handling food.

Public Liability Insurance

HACCP plan

Hazard Analysis and Critical Control Points — mandatory for meat processing operations. Must be documented and followed.

Temperature and humidity control compliance

Curing chamber must maintain 12-15°C and 70-80% humidity. Deviations must be logged in production records.

pH compliance

Fermentation must drop pH below 5.3 within 48 hours — this is a critical safety checkpoint. pH above 5.3 after 48 hours is a food safety failure — do not proceed.

Water activity compliance

Finished salami must achieve water activity below 0.92 for shelf stability — test every batch with a calibrated meter.

Curing salt compliance

Sodium nitrite/nitrate must be used at precise percentages — typically 0.25% Prague Powder No. 1. Too much is toxic. Must follow a validated recipe.

Allergen labelling compliance

Sulphites from curing process are a declared allergen. Gluten if any fillers used. Must be declared.

Accurate labelling compliance

Product name, ingredients, allergens, best before, net weight, producer name and address — all mandatory.

Trade measurement compliance

NMI trade-approved scales mandatory if selling by weight.

Production records and traceability

Must be able to trace any product back to production batch — date, ingredients, temperatures, pH readings, water activity results.

Market stall fee

Fuel — travel

Curing chamber electricity

Runs continuously — factor into margin calculations for every batch.