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The inaugural Tasmanian Salami Festival for 2024 was held at the Highlands Bushfest on the 23rd November. The entire weekend at Bushfest was packed with a vast array of demonstrations from presenters. My daughter Maddison and I held demonstrations over the weekend on making duck breast prosciutto at home. That story is for a different time.
The Tasmanian Salami Festival had 4 different styles available for participants to enter.
A style of salami that is made with more than 50% of wild game meat including venison, wallaby, kangaroo, duck etc (pork fat is permitted).
Traditionally made with the use of the following ingredients, pork and a blend of spices including pepper, cinnamon, cumin, and nutmeg as well as the use of garlic. Most Northern Style salami is made in casings ranging in diameter 50-60mm. Salami made with paprika or capsicum paste are not permitted in this class.
It can consist of the following ingredients: pork, chilli, paprika and/or pepper paste; and/or fennel seeds as flavouring. Size can range from cacciatore 40mm, salami 50mm or soppressa 80mm.
Salami made with pork in the styles originating from European countries other than Italy. Styles include saucisson sec, chorizo, Hungarian etc. Salami may be smoked.
Chief judge Dave Cann of Cleaver Salumi Cabinets stated the below.
“Our judging panel really enjoyed the opportunity to taste all your salami and we were very impressed by the overall quality. We would like to congratulate the winners and encourage you to continue to work on improving your salami in preparation for next year’s competition.
In judging salami for a competition like this, the judges are looking for salami standout in flavour, texture and balance as well as demonstrate refined production techniques. While you may not have won an award, it does not mean your salami is not enjoyable.”
Hunting and the outdoors managed to walk away with the Wild Game Salami, Northern Italian Style Salami and Grand Champion!
The 2024 Winners for each category are:
- Wild Game Salami: Heath Denehey – “Juniper Berry Wallaby Salami”
- Other European or New World Salami: Andrew Brazendale – “Jailhouse Salami”
- Northern Italian Style: Heath Denehey – “Fennel & Garlic Salami”
- Southern Italian Style: Andrew Steadman – “Calabrese Salami”
- GRAND CHAMPION: Heath Denehey – “Juniper Berry Wallaby Salami”
Huge thank you to Cleaver Salumi Cabinets for putting on a great event and all the other sponsors as well. Full list of sponsors and results can be found here https://www.cleaversalumicabinets.com/tasmanian-salami-festival
