Welcoming Winter

It's the First of May and a month has passed since being named one of the "6 reasons to visit North Melbourne" by The Age. What can we say, we are happy to announce a second Secrets in Salami Making Master Class on 31st of May to accommodate extra salami making students.


The last week in April brought us some nice perfect salami making weather. I always delight in the cool temperatures and the rainy moments where you know that the crisp winter months are not far away. I also remember my wonderful winter in Italy a few years ago. 


For salami enthusiasts this sparks the fact that they need to get their gear organised and arrange to plan ahead the things that they would love to remake from the years before and maybe even try some new recipes. For the newcomers, we welcome you to our magical world where we transform the simplest of meat into delightful fermented treats for family and friends to enjoy. I always warn my students, that they can be sure to attract many people as new friends who claim they wish to help in the process of making the salami, but somehow tend to be available only at the time of tasting! I laugh at these thoughts and urge my students to insist the only tasters at the end are the helpers from the beginning.


I find this season a great excuse to get your family and friends together to make big batches of much loved recipes. If you feel inclined to take the tried and tested route, don’t forget that our salami and spice kits are full of flavour and are super easy to use, just by adding to your meat mix. We have had to increase production this year on our most popular Cacciatore packs and our Salame Piccante for the hot and spicy enthusiasts. I admit to being a lover of these lovely spicy mixes as they just make it very easy to make a few different recipes without the build up of spices at home. Fresh and simple has always worked for me and I love to pass these traditional recipes on.    


Check out our full stock of our latest recipes in store and get the winter months off to an exciting start. Doing it early enough in the season permits you to make a second, third and fourth batch so you will never run out!

Salami, Pancetta, Capocollo and More - It's Tasting Time!

Salami Tastings and Happy Faces

By: Sara Grazia

Salami Tasting with 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 past week or so I’ve been busy doing final checks on all the produce I’ve made a few months back. You may recall my series of ‘From Rump to Rafters’ blog posts from when I processed the entire pig I was given for my birthday.

Since then, the salami has been taken down and…….eaten! I decided to make another batch so that I could share it, but alas, that batch was also snapped up and eaten pretty quickly. There was nothing left to do other than make up a third batch! I was planning on making some more salami for mamma anyway, so it seemed like the perfect opportunity to restock my personal supplies. Mamma has always used the same recipe for as long as I can remember, so that was going to be pretty straight forward. For my own stocks however I wanted to try a few different things, things I haven’t made in a while, so I picked a few recipes from my Secrets in Salami book at random and got started.

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!

Summer/Autumn Sausage, Salami and Cured Meat Course Timetable 2014

It's looking to be a very sausagey New Year

Our Summer/Autumn 2014 courses are now ready for booking. Book a place for yourself and get your hands stuck into some traditional sausage and salami making, or give something really tasty to someone special this Christmas with one of our Golden Ticket Course Vouchers.

We're back in the new year with all the regular favourites. There will be fresh sausage making, salami and more cured meats making. We will be running our practical master classes as well as our intensive workshop classes.

If you don't see the class you've been waiting for in a current timetable, panic not! We will be listing our winter timetable in January, which will include more of our curing classes not currently listed. (We need to wait until the weather is just right!)

Book a class today, and eat well tomorrow...

By: Sara Grazia

Sausages Made Simple



Summer/Autumn Course Timetable 2014


11th - Fresh Sausage Making Master Class - North Melbourne, 18:30-21:00


18th - Fresh Sausage Making Master Class - North Melbourne, 18:30-21:00

19th - Secrets in Salami Master Class - North Melbourne, 18:30-21:00

22nd - Fresh Sausage & Cured Meats Intensive Workshop - North Melbourne, 11:00 - 14:00


21st - Italian Cured Meats Master Class - North Melbourne, 18:30-21:00

22nd - Fresh Sausage Making Master Class - North Melbourne, 18:30-21:00

23rd - Secrets in Salami Master Class - North Melbourne, 18:30-21:00

*Our winter course timetable will be listed in January, and will include Prosciutto making

Spring Sausage Making Course Timetable 2013

By Sara Grazia:

We have been working extensively preparing this year's spring/summer sausage program. We've got it packed full of fantastic sausage making fun and games, courses, products and events, for all the family to enjoy.

To kick things off, our spring/summer sausage making courses are now available for booking. We have all the favourites back on offer as well as something  a little new and exciting.

To celebrate our 10th fantastic year of spreading sausage love across the nation, we're inviting you to roll up your sleeves, pull on a pair of gloves, and get your hands stuck into some bratwurst making fun in our Beer and Bratwurst Master Class. Whip up a batch of classic bratwurst as well as a tasty German Ale, and enjoy Oktoberfest 2013, Sausages Made Simple style.

This seasons courses include:

Fresh Sausage Making Master Class

Get hands-on and produce your own batch of fresh Italian sausages, under the expert guidance of Australia's Sausage Queen, Sara Grazia. <Click here to view course dates> 

Cured Meats and Salami Making Class

One of our most demanded classes. Discover the methods and techniques involved in successfully producing your own Italian salami and cured meats safely at home, full of natural flavour and preservative free. <Click here to view course dates>

Secrets in Salami Master Class

Roll up your sleeves and get your hands stuck in with this practical salami making master class. Discover curing secrets, traditional methods and techniques that have been mastered over centuries. <Click here to view course dates>

Beer and Bratwurst Master Class

To celebrate our 10th year of sausagey fun, we have introduced this latest sausage making master class. Get into the Oktoberfest spirit and learn to make your own Bratwurst and German Ale, in this unique hands-on master class. <Click here to view course dates>

All courses are now available for booking online or in store. <View all courses>


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.