The Native Salami (feat. Aniseed Myrtle & Mountain Pepper)

A distinctly Australian salami made properly, Our Native Salami made with premium pork, slow fermentation, and native botanicals used with restraint. Fragrant aniseed myrtle brings a subtle sweet-lift, while mountain pepper adds a warm, lingering finish that complements the meat instead of masking it.

Buy Native Salami Online (250g)

If you’re shopping for something beyond standard pork salami, this is the high intent pick: handcrafted, small batch, and built around process and flavour development, not fillers or hype. It’s the kind of salami that slices cleanly, plates beautifully, and holds its own on a board.

Australian Native Ingredients Salami, Aniseed Myrtle & Mountain Pepper

This isn’t “native” as a label, the ingredients actually do work here.

• Aniseed Myrtle: aromatic, lightly sweet, complex
• Mountain Pepper: gentle heat, earthy spice, long finish
  Together they deliver a layered profile that stays balanced from first bite to last.

Handcrafted Pork Salami: Small Batch, Naturally Cured

Great salami starts with the fundamentals: quality pork, the right lean to fat ratio, and time. Shaun’s approach is controlled fermentation and drying to build depth and texture naturally, batch by batch. The result is salami with real structure: not soft, greasy, or one note.

Best Salami for a Charcuterie Board

Serve at room temp and slice to suit the moment:

• Thin slices: maximum aroma and melt
• Thicker slices: more chew and savoury depth
  Pair with aged cheddar or manchego, crusty bread, and proper olives. A glass of red doesn’t hurt. A Sparkling ale also pairs perfectly

Premium Australian Salami: Why This One Is Worth Choosing

If you’re comparing salami brands, the difference is simple: some rely on strong seasoning to cover average meat and rushed curing. This one is built around the pork and the process first, then the flavour accents come in behind it. Clean, balanced, and made to be the centrepiece, not the backup option.