Mild Dry Aged Salami

Traditionally known as Cacciatore, or the Hunter’s Salami, this style was made for long days out. Italian hunters would head off carrying little more than cured sausage, crusty bread, and a bottle of red wine.

Our stays true to that tradition. Gently seasoned with fennel seed, it brings a subtle aromatic lift that cuts through the soft, buttery texture of the meat. It’s the kind of salami you’ll keep reaching for — whether on a board, in a sandwich, or simply sliced and eaten as is.

Free-range Australian pork
Premium dry aged for minimum of 6 weeks.
Size: Approximately 130-150g.