Starter Culture - Salami Makings Secret Essential

salami starter culture

Introducing..... STARTER CULTURES for salami and cured sausage making.

Now, before you go into a crazed frenzy thinking that we're suggesting you fill your salami with chemicals, fear not!

  • Firstly - starter cultures come from a natural botanical source, no chemical enhancements.
  • Secondly - starter cultures are an amazing ingredient to use in your salami for a few reasons plus benefits.

Happy New Year - What a Big and Meaty Year It's Been!

By:  Sara Grazia


Happy Holidays from the team at Sausages Made Simple

2015 has been one of the biggest years in Sausages Made Simple’s history. We’ve reached a number of new milestones as well as opening the doors to our new Sausage HQ.

Here’s just a little summary of the year, of not only us, but you as well. We’ve heard from many of you throughout the year sharing your stories with us, showing off your salami, cured meats and fresh sausages with photos and video; which we’re looking forward to receiving again in the new year, along with new treats and treasures from all our meat processing newbies.

2015 Holiday Schedule

By: Sara Grazia

Happy New Year!

2015 has been a busy year here at Sausage HQ, we have:

  • taught more people than ever how to make their own fresh sausage, salami and cured meats
  • reintroduced our popular cheese making classes
  • sourced amazing products from around the globe and our Sausage HQ now stocks an even wider range of meat processing goods

    All this while renovating a glorious old building! So we will be taking a little break over the holiday period. Our last day of trade will be Thursday, 24 December 2015 until 16:00, reopening Monday, 11 January 2016.

    December 23, 2015 by Sara Grazia

    Father's Day All Wrapped Up For Under $50!

    By: Sara Grazia

    It's Christmas come early for dad...

    Father's Day is a day where we thank our father (or someone else special to us) for being awesome! Every year we're looking for something just a little bit different and special for our dad's, something he might not have but needs, something fun, or if all else fails - more socks!

    It's Not Always About Salami, But It Tends To End Up That Way!

    By: Sara Grazia

    When I’m travelling through Italy, I tend to make as much salami as I possibly can with friends and producers large and small; however, my travels are not always about salami!

    Today I hit the road running, running out into the great unknown of the Italian country side to visit some home producers that make their own wine and spirits. (It turns out they also make their own salami, but we’ll get to that later).

    Salami Making with Friends in Italy

    By: Sara Grazia

    Salami Making with Friends

    In a tiny village in northern Italy, miles away from anywhere stands what’s left of a medieval farming estate. Some of the buildings have been restored and are now weekend retreats for those working in the larger towns and cities surrounding Milan and Brescia, while others remain architectural sculptures of a passed era. It’s here where I am catching up with a very dear friend of mine, Signor Pierluigi.

    Salami Making the Italian Way

    Sausages Made Simple - Salami Making the Italian Way

    The next few months will be heaven for many homemaking salami enthusiasts. The weather down south has finally gotten grey and miserable, the ideal time to get your casings ordered and soaking, your fillers cleaned, polished and placed front and centre on your table.

    If you’ve not started preparing for this year’s salami making season, don’t panic, it’s not too late, there is plenty of curing time still to come. For those of you that have made some salami, why not make some more? You’ve made the family recipe, why not experiment with a few kilograms of something exciting just for yourself!

    Sausages Made Simple at the 2015 Good Food and Wine Show

    By: Sara Grazia

    It’s that time of year again when the Good Food and Wine Show rolls into town and passionate food lovers get to see the best of what’s on offer.

    Good Food and Wine ShowFrom 5 June to 8 June, Sausages Made Simple will be at the Melbourne Convention and Exhibition Centre stand K11, showing off a selection of our sausage, salami and cured meat making equipment and supplies. 

    We look forward to seeing you there! however if you're not attending the show you can always buy online any time on our website, or drop by our new Sausage HQ at 118 Ireland Street, West Melbourne, 3003.

    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.

    Secrets in Salami - Sharing the Secrets in Sydney

    A Home Away From Home Salami Making Adventure

    By: Sara Grazia

    On a wintery Tuesday afternoon, the boys and I at Sausages HQ packed up suitcases full of salami making goodies ready for another traditional foodie adventure. This time we were off to Sydney, to share our Secrets in Salami making with New South Wales enthusiasts. Like each of our salami making journeys, it was an early and cold start to the day. With our bags all packed and weighed, we were bundled up tightly in our coats, hats and gloves and it was off to the airport to check in, have a quick coffee and then board our flight.

    When we arrived in Sydney, the sun was blazing and the temperature …. Mild! Nothing like the weather we we’d just left back in Melbourne.