FIVE OF A KIND

Salami.

1 SALUMI AUSTRALIA SALSICCIA SARDA

One word describes this Byron Bay-produced salame: moreish. Sweet notes of nutmeg and garlic are balanced with a hint of vinegar, while coarsely ground free-range pork delivers just the right amount of fattiness. Made in the Sardinian style, it’s perfect with traditional pane carasau (crispbread). $50 per kg. salumi.com.au

2 DE PALMA GHOST PEPPER

De Palma prides itself on sourcing local free-range pork, and uses seven-generationold family techniques to form the base of all its salami. The ghost pepper here brings just the right amount of tongue-tingling heat, without compromising flavour. Plentiful chunks of fat make this a sound choice for the frying pan. $65 per kg. depalmasalumi.com.au

3 LP’S QUALITY MEATS GARLIC & BLACK PEPPER

LP’s has closed its Sydney restaurant but the smokehouse lives on, producing some seriously good salami. This Frenchstyle saucisson sec is an absolute standout, made with free-range Borrowdale pork and a heady sum of garlic and whole peppercorns. Available from late March. $50 per kg. lpsqualitymeats.com

4 PINO’S DOLCE VITA FINE FOODS ’NDUJA

Pronounced “en-doo-yah”, this spreadable salame is a Calabrian specialty, one which Pino’s has been perfecting for nearly 40 years. Pork and prosciutto trimmings are combined with roasted chillies to create a fiery spread. Top a pizza with generous daubs or slather on crackers garnished with thinly sliced provolone. $25 per 250gm. pinosdolcevita.com.au

5 BORGO PURE PORK AGED SALAMI

Borgo infuses its salami with fennel, nutmeg and a dash of red wine, allowing the sweet meatiness of the pork to truly sing. This Northern Italianstyle salame is smooth and mild in flavour, which makes it a simple but effective crowd-pleaser. Bring out the cheese platter – this one is begging to join the party. $38 per kg. borgo.com.au