The producers: Woolumbi Farm Asiago salami

An old Italian recipe and pedigree breeds make for a primo product.

WHO Kenneth and Sonya Neff have a small farm on the Mornington Peninsula where they raise belted Galloway cattle, black-faced Suffolk sheep and Wessex saddleback pigs in a free-range environment in small herds and flocks.

HOW Kenneth's heritage is Swiss and as a lad he worked for a Swiss butcher in Melbourne's east called Joe Wantz, who taught him to make traditional smallgoods. Neff continued curing his own sausages as a hobby and, unable to source free-range pigs, started his own farm. He honed his skills in Italy working with Danillo Parti in San Donato. His Asiago salami is made to a family recipe belonging to an old Italian friend from the Veneto: pork, pork fat, salt, pepper, garlic, chilli with a good splash of grappa, prosecco and red wine, plus green herbs. The pork from the saddlebacks is painstakingly stripped of tough silver muscle lining, then minced, seasoned, fermented and cured by a butcher with a licence to ferment smallgoods.

WHY Neff's Asiago salami, like all his saucisson sec and chorizo, are, well-seasoned, dense and balance a clean finish with a lovely, lingering savouriness. They slice perfectly and present well, and the Asiago has a lovely herbal note that goes well with Chianti.

WHERE Woolumbi Farm salami weigh about a kilo each and cost $60 per kilo. Suppliers include Woolumbi Farm Produce Store at 233 Coolart Rd, Tyabb; Mornington Craft Market, and Emu Plains Market. 


Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Artisanal Korean ingredients at Table 181
30.10.2017
Adelaide's Ferment the Festival
25.10.2017
The Producers: Fawk Foods
26.09.2017
Meet Your Maker: Tanto, QT Melbourne
14.09.2017
Sydney is part of Airbnb's Flavours of Home
11.09.2017
Perth's Chu Bakery: home to the matcha choux puff
06.09.2017
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

You might also like...

Hot 100 2015 - Food

The world is getting hotter and we’re not talking about glob...

Women in Hospitality

A new organisation is empowering women working in the hospit...

The producers: Two Rivers Green Tea

A leading local tea exporter now offers his leaves to the do...

The producers: Colony honey

A selection of regional monofloral honeys sourced direct fro...

Liquid gold

We find ourselves inexorably drawn to salt caramel in a jar....

The producers: Atssu Divers

Hand-dived abalone, turban shell and sea urchin.

Making a scene

Entertainer Julia Zemiro notes there’s little difference bet...

Deutscher’s Turkey Farm

When it comes to talking turkey, the best birds have lived t...

Sandor Ellix Katz Q&A

Food fermentation 'revivalist' and guru Sandor Ellix Katz di...

The producers: Alexandrina Jersey milk

Meet the producers of the creme de la creme of Australian fu...

Gamze smokehouse

Bringing local flavour to artisan-made bacon.

Gourmet Traveller Gourmet Fast app

Now, here's a mighty handful: GT's Gourmet Fast recipes are ...

Food emoji we wish existed

What? More than 200 new pictograms in the latest Emoji set, ...

What is jumbuck?

The jumbuck has leapt straight from the pages of Banjo Pater...

Inside Out almond milk

Thicker, creamier milk, with a more pronounced almond flavou...