Salami — Reseller

Salami by the whole stick

Salami by the half stick

Salami sliced to order

Header product — groups varieties.

Italian salami (sliced)

Hungarian salami (sliced)

Hot salami (sliced)

Mild salami (sliced)

Fennel salami (sliced)

Wagyu salami (sliced)

Premium — remove if not applicable.

Cacciatore (whole — snack size)

Gift boxes

Curated salami selection.

Salami (bought wholesale or from artisan producer)

Various types — source from quality suppliers. Know your product.

Cacciatore (bought wholesale)

Commercial deli slicer

The defining piece — for slicing to order. Keep blades sharp and clean between products.

Refrigerated display unit

Below 4°C — critical once salami is cut.

Food thermometer

Cutting boards and knives

Tongs and serving utensils

Scales (trade-approved — NMI compliant)

Mandatory if selling by weight.

Display hooks and stands

For hanging whole sticks — the theatre of the stall.

Trestle tables / serving counter

Gazebo/marquee

Cash float/till

Market stall setup / salami stall

Deli paper / wax paper

Vacuum bags

For whole sticks.

Labels (product name, weight, ingredients, allergens)

Kraft paper bags

Gift boxes

Food Business Registration

Food Supervisor Certificate

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

Food Handler Certificate

Every person handling food.

Public Liability Insurance

Temperature control compliance

Salami below 4°C once cut. Whole uncut sticks are shelf stable but display below 15°C.

Allergen labelling compliance

Sulphites in salami are a declared allergen — must be declared on all products. Gluten in some salamis — check with supplier.

Accurate labelling compliance

Product name, ingredients, allergens, weight, and country of origin required.

Trade measurement compliance

NMI trade-approved scales mandatory if selling by weight.

Market stall fee

Fuel — travel