Salt Kitchen Charcuterie

Made in Ballarat, Salt Kitchen Charcuterie uses amazing produce from Western Victoria to make charcuterie by hand using European preservation methods.

Established in 2014 Salt Kitchen Charcuterie is the product of an obsession with European food and tradition. We have a commitment to the amazing producers of western Victoria, using produce that is from right from our doorstep.

Our philosophy is simple — start with a quality raw product and preserve that flavour. It is the determining factor every time we make a product or develop something new. The team have spent time in the UK and France to acquire knowledge, skills and the ancient crafts with which we make our products.

We source pigs from Western Plains Pork in Mount Mercer and have worked extensively with the farm to develop an APIQ certified free range pig that is the right size and has the correct muscle structure for the ultimate end product. We utilise the entire carcass to make fresh sausages, hams, bacons, terrines and dry cured products from our pigs.

Sher Wagyu in Ballan provides us with high quality wagyu beef to make pastrami and bresaola.

Salt Kitchen Charcuterie is from one farm, in one region, Western Victoria!

Where to Buy

Latest stories

Buckets of curds and whey at Vannella Cheese factory in Marrickville

Up-scale artisans: Vannella Cheese

Straight To The Source visits Sydney-based, artisan cheese producer, Vannella Cheese, and chats to creative director, Anthony Silvio, to find out what’s unique about their curds and whey.

Read more
Garlicious Grown black garlic (cropped)

Recipe: Garlicious Grown’s sesame-roasted vegetables with black garlic aioli

Garlicious Grown lives, loves and celebrates black garlic. So much so that the Braidwood-based producer has shared their recipe for sesame-roasted vegetables with Straight To The Source to showcase this luscious and versatile condiment.

Read more

Outback Lamb: Single-origin sausage rolls and pies launching in spring

Outback Lamb follows a simple philosophy. “We are striving to hit that sweet spot where the planet, profits and community are all winners,” says lamb producer and farmer, Fiona Aveyard.

Read more

Subscribe to our tribe

If you’re a hospitality professional or foodie, sign-up now and be the first to discover the finest ingredients, food and drinks Australia and New Zealand have to offer.