Hungarian Mild Salami
A family favourite, Hungarian Salami is delicate and flavoursome. Made from finely minced pork and beef it is lightly smoked with a touch of cayenne and paprika to give a subtle savoury flavour.
Served best as an antipasto alongside green olives and sundried tomatoes.
Also available in 1 kg pre-sliced pack.
Our famous beef salami is made with our own subtle spice mix, fermented and smoked giving a lovely mild flavour.
Made with 100% Australian Beef.
Hot Chilli Salami
A Hungarian style salami, made from finely minced pork and beef, then coated with crushed chillies. This salami is extremely hot and not for the faint hearted!
Top on pizza with mozzarella and fresh basil to create the perfect.
Free Range Mild Salami
Made using the finest Australian Free-Range Pork this salami is true craftmanship. Prime cuts of Free Range Pork are coarsely ground, mixed with garlic and black pepper, matured slowly for 8 weeks producing a rustic style salami that is representative of times gone past.
This mild homestyle salami is perfect for entertaining or sliced thinly and served on a crusty bread with a sharp cheddar and leafy greens.
Chilli & Fennel Salami
Made using choice cuts of Australian Pork a medium cut salami that is blended with whole fennel seeds, ground black pepper and just the right amount of chilli that adds touch of heat at the end, beautifully presented in a traditional netted casing.
With its delicious blend of herbs and spices this salami is will add flavour to any dish.
Add to pizza, slice thicker cut into strips and stir through pasta with some olive oil.
Mediterranean Herb & Garlic Salami
This Salami is made using 100% Australian Pork. It is a medium cut mild salami that is blended with garlic and hand rolled into a fragrant mix of Mediterranean herbs, the result an explosion of flavour of herbs. With its delicious blend of herbs and spices this salami will add flavour to any dish. Add to pizza, slice
thinly and serve on crusty bread with a sharp cheddar and leafy greens.
Each region in Italy has its own salami recipe, thus giving a distinct character to salami produced in each region. One of the most well-known types of Italian salami comes from Milan in the Lombardy region.
Traditionally produced for centuries in Italian old-country farmhouses and villages, Milano Salami is dry cured and made with pork, sea salt, and red wine.
Sopressa is a traditional salami of Veneto in northern Italy. Tibaldi Sopressa is made from coarse ground pork and beef with selected herbs and spices. Use as a topping on pizza or baked in a tomato rigatoni.
Tibaldi Hot Sopressa can be used as a topping on pizza or baked in a tomato rigatoni. This Sopressa has hot chilli for added flavour.
There are hundreds of regional varieties of Spanish Chorizo, both smoked and unsmoked depending on the local region. Smoked Spanish paprika or Pimentón is what gives Chorizo its rich colour and flavour.
Tibaldi Spanish Chorizo is made from selected lean pork and minced with a blend of aromatic spices and filled into a natural casing which allows it to breathe and mature evenly.
Chorizo is best served fried until crisp and makes a delicious addition to soup, rice and salads.
Traditionally in Italy, hunters would take cacciatora sausages with them while hunting or as they say “la caccia”. Made from selected lean pork and mixed with a blend of aromatic spices, it is then filled into a natural casing which allows it to breathe and mature evenly.
The result is a full flavoured sausage robust in texture which can be eaten immediately.
Cacciatora sausages are best served sliced as an antipasto to accompany ham or mortadella.
Tibaldi Cacciatora is available in mild or hot.