Smallgoods & Charcuterie

Cured meats

Header product — groups varieties. Log sales here for quick entry, or against a specific variety for finer tracking.

Prosciutto (sliced)

Bresaola (sliced)

Coppa (sliced)

Mortadella (sliced)

Pancetta (sliced)

Speck (sliced)

Salami

Header product — groups varieties.

Italian salami (sliced)

Hungarian salami (sliced)

Chorizo (sliced)

Pepperoni (sliced)

Cacciatore (whole/half)

Pate and terrines

Header product — groups varieties.

Chicken liver pate

Duck liver pate

Country terrine

Mushroom pate (vegetarian)

Accompaniments

Header product — groups varieties.

Marinated olives

Antipasto mix

Cornichons

Stuffed peppers

Marinated artichokes

Cheese

Header product — remove if not selling cheese.

Aged parmesan

Pecorino

Manchego

Aged cheddar

Brie

Charcuterie boards

Pre-assembled for purchase.

Gift boxes

Curated smallgoods selection.

Cured meats (bought wholesale)

Prosciutto, bresaola, coppa, mortadella, pancetta, speck.

Salami (bought wholesale)

Various types — source from quality Italian or continental suppliers.

Pate and terrines (bought wholesale or house-made)

Olives (bought wholesale)

Antipasto vegetables (bought wholesale)

Cornichons (bought wholesale)

Cheese (bought wholesale)

Remove if not selling cheese.

Olive oil

For marinating.

Herbs and spices

For marinating.

Commercial deli slicer

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

Refrigerated display unit

Must maintain below 4°C — critical for cured meats and pate.

Food thermometer

Monitor display unit temperature.

Cutting boards and knives

Tongs and serving utensils

Scales (trade-approved — NMI compliant)

If selling by weight — must be certified.

Display boards and stands

Trestle tables / serving counter

Gazebo/marquee

Cash float/till

Market stall setup / charcuterie stall

Deli paper / wax paper

For sliced meats.

Vacuum bags

For whole pieces.

Takeaway containers

For olives and antipasto.

Labels (product name, weight, ingredients, allergens)

Kraft paper bags

Gift boxes

For curated selections.

Ribbon and twine

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

Cured meats and pate below 4°C at all times — critical. Monitor and record display unit temperature.

Allergen labelling compliance

Sulphites in cured meats are a declared allergen. Dairy in cheese. Gluten in some salamis — check with supplier and declare.

Accurate labelling compliance

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

Trade measurement compliance

If selling by weight — NMI trade-approved scales mandatory.

Market stall fee

Fuel — travel