salumi superiori · made in australiaRegionally grounded Italian-style salumi for professional kitchens.
Gusto Vero produces regionally grounded Italian-style salumi for professional kitchens.
The range draws on established traditions from across Italy, with clear styles designed to work for food service.
Traditional where it matters. Practical where it needs to be. Clear flavours, repeatable profiles and products that work without fuss.
Either on quality, consistency or reliability. Gusto Vero is built to remove that trade-off.
Made to behave the same way batch to batch, so menus stay stable.
Designed for regular use, not special occasions.
Clean seasoning, reliable slicing, and formats that work raw or cooked.
Distributed selectively to maintain availability and avoid noise.
Samples for testing in your kitchen, not rushed decisions.
To keep things interesting without overwhelming.
A classic Emilian-style pork mortadella, gently spiced and cooked to a smooth, even texture. Clean pork flavour with subtle sweetness and a lingering aroma.
A Lombard-style cured beef made from Australian wagyu, selected for its clean flavour and delicate texture. Naturally lean but well-marbled, it eats light despite its richness, with subtle sweetness and a smooth finish.
A typical Emilian-style pork salami, known for its finer grind and controlled seasoning. Mild, clean, with an even texture, and a gentle spice profile designed for balance rather than impact.
A traditional Campanian-style cured pork sausage, made in a smaller format with a coarser grind and mild seasoning. Medium-bodied in texture, gently sweet, and pork-forward, with a clean, savoury finish.
A Tuscan-style pork salami, with a coarser grind and a more assertive seasoning profile. Garlic, black pepper and fennel give it warmth and savoury depth, with a firmer bite than its northern counterparts.
A Piedmontese-style cured pork cut made from the neck, selected for its marbling and depth of flavour. Seasoned with salt, spices and Nebbiolo wine, it is savoury and aromatic, with a rounded, full finish rather than overt richness.
Rindless cured pork jowl finished with cracked black pepper, rich in fat with a firm structure and savoury depth. When sliced, it holds its shape; when cooked, it renders cleanly, releasing richness and warmth without bitterness.
Flat-cured, rindless pork belly with balanced salt and gentle aromatics. Firm in texture with rounded richness, it delivers clean flavour without excessive fattiness.
Chewy cured pork loin strips seasoned with white wine, chilli and fennel.
A coarsely ground pork salami seasoned with Calabrian chilli and a generous amount of sweet paprika. Firm and rustic in texture, it delivers warmth and savoury depth with a mild tang, rather than aggressive heat.
A soft, spreadable Calabrian salami made with a high proportion of fat and chilli. Cured, fermented and aged like a traditional salami, it delivers a hot, smoky flavour with savoury depth rather than sharp heat.
Fresh pork sausage with fennel seed and a coarse grind.
Independently owned, hands-on operation with direct involvement in production and supply.
Gusto Vero is currently in discussions with exclusive distributors in each state. Chefs, venues and distributor teams can register interest now for samples, availability updates and launch access in their area.
We’re actively seeking working chefs to sample the range, test it in service, and give direct feedback before broader availability. Early feedback partners get first notice when stock lands locally.