Secret Sausage Business - Raising the Bar By: Sara Grazia As some of you may have worked out, over the past couple of months we have been busy redeveloping an historic Melbourne building into our new Sausage HQ. Our new Sausage HQ will be the pinnacle of sausage making technology,...

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By Sara Grazia

Salami Tastings and Happy Faces By: Sara Grazia If there’s one thing I love in the world, it’s making my own salami and cured meats, my second greatest passion is when it’s time for tasting all these homemade delicacies I’ve spent days preparing and months nurturing and curing. Over the...

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By Sara Grazia

A Traditional Family Adventure With Mamma and Co. By: Sara Grazia We're hearing about it everywhere at the moment, restaurants are offering it, top chefs are embracing it and everyone loves it – Nose to Tail, Paddock to Plate – name it what you like but this process is nothing...

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By Sara Grazia

A Traditional Family Adventure With Mamma and Co. By: Sara Grazia Every year, very early in the morning – I load up the car with all my salami making and meat curing supplies and equipment. It’s 6am, dark and bitterly cold on a Friday morning, I’m all rugged up in...

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By Sara Grazia

By: Sara Grazia Now that winter has well and truly arrived it’s time to book into one of our classes and make some tasty treats. We have scheduled a range of classes in June, July and August. Join us and learn to make fresh sausage, Salami, Prosciutto, Pancetta and Capocollo....

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By Sara Grazia
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