A LOCAL butcher has won top honours for one of their Italian-style cured hams.<\/p>\n
Salt Kitchen Charcuterie was declared national champion in the Australian Meat Industry Council\u2019s 2022 Charcuterie Excellence Awards\u2019 dry cured meat category for their Mr Canubbi fiocco.<\/p>\n
The charcuterie\u2019s founder and director, Mick Nunn said it\u2019s terrific to win a championship medal for the organisation\u2019s inaugural awards.<\/p>\n
\u201cTo be a category winner up against some of the biggest producers around the country was really humbling and a bit of a shock,\u201d he said.<\/p>\n
\u201cFiocco originates from Italy and comes from a small muscle from the pig\u2019s back leg. It\u2019s essentially a single-muscle prosciutto that we make.<\/p>\n
\u201cIt gets a little bit of smoke and we rub it with our own mix before its matured for about three months.\u201d<\/p>\n
The winners were announced during a gala event last month, with the four remaining major categories for bacon, salami, ham and smallgoods products.<\/p>\n
The awards received more than 350 entries, and Salt Kitchen Charcuterie also won a gold medal for their wagyu pastrami in the general charcuterie category.<\/p>\n
Ten judges presided over the meats under a head judge.<\/p>\n
The Mr Canubbi fiocco was one of six products introduced in 2016 with the establishment of Salt Kitchen Charcuterie\u2019s maturation room.<\/p>\n
Mr Nunn said its success at the awards is giving it some added attention.<\/p>\n
\u201cWe\u2019re a small regional producer and we\u2019ve never been busier. We pretty much can\u2019t make any more of it at the minute,\u201d he said.<\/p>\n
\u201cWe had a little bit of stock for the fiocco when we entered it but that seems to be eroding quickly now. It\u2019s had such an uptake.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"
A LOCAL butcher has won top honours for one of their Italian-style cured hams. Salt Kitchen Charcuterie was declared national champion in the Australian Meat Industry Council\u2019s 2022 Charcuterie Excellence Awards\u2019 dry cured meat category for their Mr Canubbi fiocco. The charcuterie\u2019s founder and director, Mick Nunn said it\u2019s terrific to win a championship medal […]<\/p>\n