Kangaroo, venison, duck and wild boar, cured the traditional way in small batches. Every game salami we make combines the game meat with free-range pork fat. Game meat is very lean, and the pork fat is what gives salami its texture, keeps it moist while it cures and carries the flavour. Without it, game salami dries out hard and crumbly.
Our Duck & Juniper Berry Salami has won Gold at the Royal Agricultural Society awards, and the Kangaroo & Red Wine Salami is as Australian as salami gets. For something leaner and earthier, try the Venison Salami or the traditional Italian Wild Boar (Cinghiale) Salami, or get several at once in the Wild Salami Bundle.
Game Meat Salami FAQ
Do your game salamis contain pork?
Yes. Every game salami we make contains free-range pork fat, so they aren't suitable for anyone avoiding pork.
Why add pork fat?
Game meat is too lean to cure well on its own. The pork fat gives the right texture, keeps the salami moist and lets it slice cleanly.
Are they gluten free?
Yes. All our salami is gluten free. Read more about gluten in salami.
How should I serve game salami?
At room temperature, sliced thin, with aged or firm cheeses, dark bread or crackers, and a full-bodied red.
