Italiano Salami - 1kg apx

Italiano Salami

Quattro Stelle’s Italiano Salami is a mild, traditional Italian salami, crafted using a classic blend of salt and black pepper. Its simple yet refined flavour profile allows the natural quality of free-range Australian pork to shine, making it an essential staple in any charcuterie selection.

Now sold in a collagen casing, this salami has a smooth, firm texture and is ideal for slicing. Perfect for charcuterie boards, sandwiches, or antipasti platters, its versatility makes it a favourite for both casual and gourmet applications.

Product Details

• Meat: Free-range Australian pork
• Seasoning: Salt, black pepper
• Style: Cured salami
• Casing: Collagen
• Flavour Profile: Mild, savoury, and traditional
• Uses: Charcuterie, sandwiches, antipasti, snacking
• Origin: Sydney, NSW
• Producer: Quattro Stelle

About the Producer

Quattro Stelle is a Sydney-based artisan producer with a rich heritage rooted in traditional Italian butchery and charcuterie. The legacy began in the 1850s when Antonio Sgro’s great-great-grandfather, Francesco Nicastri, and his brother Giovanni opened a "macelleria" (butcher shop) in Castiglione, Calabria, Italy. This family-run establishment, known as "La Chianca," was passed down through generations until its closure during World War II.

Seeking better opportunities, the Nicastri family emigrated to Australia, bringing with them their passion for traditional Italian salumi. Although they did not reopen a butcher shop, they continued crafting these cherished products for family and friends. In 2006, at the age of 23, Antonio Sgro founded Quattro Stelle, aiming to revive and perfect the long-lost art of salumi making passed down through his family.

Today, Quattro Stelle is renowned among Australia's top salumi manufacturers, celebrated for its dedication to authenticity, quality, and innovation. Their products set a high standard in the food industry, reflecting a commitment to craftsmanship and tradition that continues to influence and inspire others.