Salumi you can rely on.
We set out to make salumi that's properly good and the same every time it arrives, so it can go on the menu and stay there. We're not chasing perfection at any cost. We'd rather give you something excellent that turns up the same every time, at a price that works for everyday service.
How it's made
Good salumi starts long before the salt goes on. It starts with choosing the right cut for each product and getting the balance of meat and fat right, from the same trusted suppliers every time. After that it's salt, spice and time, the way it's been done in Italy for generations. Nothing gets rushed. The bigger pieces hang for up to six to eight weeks, until they're ready, not until the calendar says so. And every batch gets tasted before it goes anywhere. If it's not right, it doesn't leave.
The range
We set out to find the products chefs in Australia actually want to use: the staples like guanciale and 'nduja, great salamis in the styles of the regions that do them best, cured meats done the right way, and a few things you might not have seen before. Each one is built around a regional Italian style, so you know what you're getting.
Five years ago, most diners didn't know to look for 'nduja or guanciale on a menu. Now they order them by name. We think coppiette, a Roman bar snack made for bars and restaurants, could go the same way.
Listening to kitchens
We're listening. Especially in these early days, we're actively asking chefs what they think, because we want these to be the products you reach for every day. When we hear the same thing from enough kitchens, we act on it, and we'll always tell you before anything changes.
What's next
Right now our focus is New South Wales: getting product to chefs and hearing what they think. Our distributor there is starting with five of the range, that will grow, and other states will follow. New products will come from what kitchens ask for. We're already looking at a wagyu mortadella for kitchens that need a non-pork option, plus seasonal specials like a truffle salami in truffle season and something for Christmas.
Who makes it
Gusto Vero Salumi is made by a multi-generational team with deep Italian roots. Production is led by Michael, who has been making salumi for more than fifty years, and we work closely with specialist partners in Italy who keep us true to the regions these styles come from. Some things only time and family can teach, and this team has had plenty of both. Our job is to make sure every piece turns up in your kitchen exactly as it should, every time.
Try it in your kitchen.
Put it through a real service before you decide. Your distributor can arrange samples, so you can see how it slices, how it cooks and how your customers react. That'll tell you more than we can.
