Saison Specialties
Well hung meats made by chefs, for chefs. We take no shortcuts and use only the best possible ingredients available to us. Our mission is to push the boundaries of flavour profiles, not proven old world techniques. All dry cured salumi is well hung for a minimum of 3 months in natural casings and all cooked items are made via a process taking 3-4 days and are smoked overnight with native iron bark.
Wild Venison & Gin Botanical Salami
70% Granite Belt wild shot venisonand 30% pork fat bound with some of our favourite gin botanicals, juniper coriander, strawberry gum to name but a few. Herbaceous, perfumed and mineral all at the same time.
A great salumi to appreciate on its own or with a punchy glass of red wine.
Squid Ink & Black Truffle Salami
100% pork – hand cut fat and whole muscle, Italian squid ink and black truffle, natural casing, well hung for 3-4 months.
Best enjoyed as is, sliced thinly and allowed to come up to temperature so that all the flavours and textures can be enjoyed in HD.
Native Pepperbery & Pork Salami
A native Aussie twist on a European classic flavour profile.
100% pork with hand cut fat and a mix of cheek and collar. Tasmanian native pepperberry and anise myrtle bring freshness plus a touch of garlic to keep it savoury, well hung for 3-4 months
At first this salami is earthy, sweet and salty with spicy-peppery notes that build on the back palate. The longer it ages the more mellow the pepperiness gets which is then replaced by Aussie bush scrub and menthol notes.
Wild Kangaroo & Anise Myrtle Salami
70% wild eastern grey kangaroo from the Granite Belt with native anise myrtle and strawberry gum for freshness and to balance the minerality of the kangaroo. 30% pork fat offers richness, moisture and the unctuous generosity that we search for in salumi.
Versatile and herbaceous, a salumi that goes well with dark fruits that one would normally pair with game meats.
Pepperoni Salami
A riff on a classic, with a shorter fermentation time giving some acidity and hot-smoked overnight. House dried chilli blend – birds eye, habanero and red jalapenos. 100% pork with hand cut fat, collar and 30% pork cheek.
Excellent on its own, with sweet pairings and of course on pizza.
Capicola
A prized salumi that has the perfect ratio of whole muscle and intermuscular fat. Salt cured whole pork neck, well hung for 3+ months.
Best enjoyed straight-up and at room temperature.
Mortadella
100% pork, hand cut fat and spices, hot-smoked for 16-hours.
We love our mortadella on chewy white bread with fresh starciatella and icy cold beer, this mortadella will also change your sandwich and pizza game, forever!
Saison Nduja
Spreadable soft salumi, emulsified pork and fat with local chili, habanero, sun dried smoked pimenton, garlic and spices. Fermented in natural casing, well hung for 3+ months.
This salumi packs some heat but has a slow mellow burn. Enjoyed with sweet and floral flavours, especially honey!
Salami Cotto
A spicy cooked salami that is hot-smoked overnight. 100% pork with hand cut pork fat, pork cheek and collar. The end result is a firm texture and slaps with a punch of chilli, garlic, fennel and black pepper.
An absolute crowd pleaser, put this on anything and give to anyone.
Guanciale
Whole pork cheek (skinless) dry cured with salt and pepper then well hung for 4+ months.
Quintessential for the perfect carbonarra or try sliced thinly on your next salumi plate a great substitute with more depth of flavour for whenever you would use speck, pancetta or rasher bacon.
Mushroom & Black Garlic Pate
Super rich, unctuous and savory, fantastic balance of flavours that offers all the richness of a liver pate, but it’s vegan.
Use sparingly and as you would any conventional pate.
Wagyu Bresaola
8+ marble score wagyu, brushed with garlic, salt and pepper, then well hung for 4-5 months. Our bresaola is firm yet robust and moist.
Fantastic on it owns and with peppery pairings such as rocket, bitter greens and new season olive oil.
Curry Mortadella
Saison’s classic mortadella with a punch of smoked curry powder. 100% pork with hand-cut fat for added texture, overnight smoked with native iron wood.
Goes perfectly with a cold lager or gin and tonic.