There’s a certain bite in the air across Australia right now, and for those in the know, that can only mean one thing: salami season is here.
As temperatures drop and conditions become ideal, home producers, enthusiasts, and seasoned artisans alike are dusting off their mincers, soaking casings, and getting ready to fill the air with the unmistakable aroma of curing meats. Whether you’re continuing a long-standing family tradition or giving it your first go, there’s no better time to dive in.
Why Winter is Salami Season
Traditionally, salami making has always been tied to the colder months. The cooler temperatures help control bacterial growth while providing a stable environment for fermentation and drying.
For generations, Australians, particularly those with European heritage, have used spare rooms, garages, or sheds to hang their salami. If you’ve ever walked into a curing room during winter, you’ll know the feeling: rows of hanging salami, the smell of spices and garlic, and a quiet anticipation as nature works its magic.
The Traditional Way: Time, Patience, and a Good Room
The traditional hanging method is still alive and well.
All you really need is:
- A cool, stable space
- Good airflow
- Controlled humidity (or a bit of trial and error!)
- And plenty of patience
For many, this method isn’t just about the end product, it’s about family, culture, and ritual. Gathering together, sharing recipes passed down through generations, and checking on your salami as it slowly transforms over weeks.
But let’s be honest, it can also be unpredictable. Weather fluctuations, humidity spikes, and temperature swings can all impact your final result.
The Modern Way: Cleaver Salumi Cabinets
For those looking for consistency, control, and the ability to make salami beyond just winter, Cleaver Salumi Cabinets have changed the game.
Who is Behind Cleaver?
Cleaver Salumi Cabinets were created by Dave Cann, founder of Cleaver Artisan Appliances in 2016. Dave is a passionate food lover living in rural Victoria, running String & Salt with his wife Michelle and working across multiple food-focused ventures, including a spice business.
What sets Cleaver apart?
When you buy a cabinet, you’re dealing directly with Dave, known for exceptional customer service and genuine support.
What is a Cleaver Salumi Cabinet?
Cleaver cabinets are the world’s first domestic curing cabinets, designed to replicate ideal curing environments in a controlled, reliable way.
They allow you to:
- Precisely control temperature (0°C – 25°C)
- Maintain optimal humidity (60% – 90%)
- Ensure proper airflow and hygiene
This means you can produce consistent, high-quality salumi year-round, no guesswork required.
Cabinet Options for Every Maker
Whether you’re just starting out or scaling up, there’s a model to suit:
- The Piglet – Perfect for beginners (15–20 kg capacity)
- The Weaner – Mid-sized (30–40 kg)
- The Boar & Hog – Larger batches with more flexibility
- The Bullock – Built for serious enthusiasts
The PLUS range (introduced in 2022) takes things even further, with features like:
- UVC light & UV air filtration
- Stainless steel humidifier system
- Prosciutto hanging bar
- LED lighting and improved usability
- Larger drip trays for added convenience
Where to Get One
Cleaver cabinets are based in Victoria but available across Australia (and New Zealand). You can purchase through local stockists or directly online:
👉 https://www.cleaversalumicabinets.com
👉 https://www.cleaversalumicabinets.com/cleaver-agents
Why Consider One?
If you’re serious about salami making, the question almost becomes: why wouldn’t you?
- No reliance on seasonal conditions
- Consistent, repeatable results
- Less risk of spoilage
- Ability to experiment and refine your recipes year-round
Having used multiple cabinets myself, I can confidently say, they deliver. Every time.
Don’t Forget: Tasmanian Salami Prize at Bushfest
If you need a bit of extra motivation this season, here it is:
Start preparing your entries for the Tasmanian Salami Prize
Held at Bushfest in the Central Highlands, this event celebrates the best salami makers in the region, from backyard hobbyists to seasoned pros.
It’s more than a competition, it’s a community event, a showcase of tradition, skill, and pride. Whether you’re entering for the first time or looking to defend your title (like me), now’s the time to get your batches underway.
Final Thoughts
Salami season only comes once a year (unless you’ve got a Cleaver!), and there’s nothing quite like it.
Whether you’re:
- Hanging your salami in a traditional curing room
- Dialling in the perfect conditions with a cabinet
- Or gearing up for Bushfest glory
Now is the time to start.
So grab your pork, mix your spices, call your mates or family, and get making.
Because the best salami isn’t just made… it’s crafted.
For your butchering needs, you can get 10% off all your purchases from Carnivore Collective via their online store https://carnivorecollective.com.au/ by using the discount code hunt5 at the check out.
Don’t forget you can track your cures at https://curetracker.com.au/. Cure Tracker allows you to track your cured meats weight loss progress from start to finish, create and share recipes, earn achievements and enjoy some fun games.
