Melbourne’s New Sausage HQ

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.

Sausages Made Simple - The Beginning

Our new Sausage HQ will be the pinnacle of sausage making technology, flavours and all things mouth-wateringly scrumptious. We will be opening phase one of our redevelopment in just under a weeks’ time ready for the first of our 2015 courses. Our next phase – and to some the most exciting part of our redevelopment, will be opening in mid-April with our official opening at the beginning of May.


From Rump to Rafters - Day 2

A Traditional Family Adventure With Mamma and Co.

By: Sara Grazia


We hear about it everywhere lately, 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 new. From since I can remember my family has always processed food this way.

Its Day 2 of my traditional salami making and meat curing weekend. It wasn't quite the early start as it was the day before. This morning the sun is out and theres a cool breeze all in all the perfect weather for de-boning my pig and processing a pig.

New Course Dates Announced

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.

We look forward to seeing you there!

Creating A Traditional Italian Capocollo - Mamma and Me

By: Sara Grazia

I recently shared my traditional salami making experience with you all. My mamma and I made quite the bounty, and I hope that you enjoyed the photos that we shared with you.

This week I’m excited to share with you the continued and fascinating journey of our artisan cured meats making.

We've been busy preparing this year’s capocollo. Under my mamma’s watchful eye we began. She still thinks I’m far too young to know all her secrets and preparation methods, but she taught me well, and when she doesn't see me looking, I glimpse a proud smile cross her lips.

Making capocollo with mamma

After the meat has been resting under the salt for some time, my mamma allows me to prepare her recipe. This recipe has been handed to her from her mother, and ever since I can remember, each year she makes it always the same. A tasty combination of mild spices and crushed peppers. A simple recipe, but one that is packed with flavour.

Before you ask for the details of the recipe, unfortunately I can’t say. Not only am I sworn to secrecy, but also there is no written ingredient list. Like many artisan producers from generations past, recipes were prepared by eye (and finger dipping –a process whereby a few flavours are added, then you would dip your finger, and taste… If it’s not quite right, you could always add some more of this or that).

Once the meat has been seasoned and hung, a wonderful perfume fills my mamma’s purpose built outdoor kitchen. The scent is sweet and peppery. Now I just have to be patient until Christmas time when these delicacies will be sliced and served with some of my mamma’s freshly baked bread.


If you have a desire to produce your own Italian cured meats, there is still time to take advantage of this year’s winter meat curing season. Discover the secrets to successfully produce your own cured meats and sausages with one of our specialised courses. The winter timetable will come to an end soon, so make a booking while the time is right for your meat curing. In the spring we’ll be back with a new range of artisan courses to excite you. Dates will be available for booking soon. View our range of winter meats curing courses here.