Salt Kitchen Charcuterie 2.82

Established in 2014 by former chef and Ballarat native Michael Nunn, Salt Kitchen Charcuterie has been created to use the amazing produce from Western Victoria to make charcuterie by hand.

Our priority is flavor, it is the determining factor whenever we make a product or develop something new.

We’ve done our homework, we’ve spent time in the UK and France to aquire knowledge, skills and learn these ancient methods to make our products.

Based in Ballarat we source pigs from Western Plains Pork in Mount Mercer. Female pigs have been grown free range to a specific size to make our products.

Our philosiohy is to ustilize the entire carcass and we make fresh sausages, hams, bacons, terrines and dry cured products from our pigs.

We use beef from Sher Wagyu in Ballan to make pastrami, bresaola and fresh sausages.

We want our products to have provenance and be an expression of our region. We want for you the customer to know you’re buying a Western Victorian product.