ABOUT

7 generations of tradition…

Just like my Dad, Antonio and 5 generations before him, I grew up around my family making Salumi. Barely being able to reach over the table, I vividly remember watching, listening and learning how to slice, spice, salt, dry and age all cuts of Salumi using our family’s traditional techniques and recipes.  

I've always loved our Salumi. All natural ingredients, made in our slow, traditional way with no added nasties. Seeing customers at my fathers Butcher store in Sydney confirmed I wasn’t alone. The appetite for our Salumi was insatiable. Customers coming from all over wider Sydney. The delight on their faces when they got the De Palma Salumi in their own hands it was as though they were handed the keys to their new Ferrari. Their passion for our range of Salumi rivalled ours and the stories they would tell us...the Salumi melting in their mouth and delicious taste transporting them to happy times back home.

We had to go all in on producing Salumi exclusively. We needed to give more people the opportunity to taste and enjoy these special products... And we did. Dad came out of retirement and helped me set up our first and then second factory that we have today in Padstow NSW.

We have been thrilled to share our products, collaborate with renown chefs and restaurants over the years. Some of the highlights that stand out for us are:

• Our special production of Ventricina is celebrated in Peter Gilmore’s dish on the iconic Quay restaurant’s menu. This delicious creation was selected as one of the Dishes of the Decade by Good Food Australia.

• The exclusive production of David Blackmore Wagyu Bresaola for Vic’s Meat is featured on Bennelong Restaurant’s Cultured and Cured menu.

• We collaborate with Vic’s Meats to produce a special Capacolla made with Birkshire pigs for Bennelong restaurant.

• Also on Bennelong’s Cultured and Cured menu is our own recipe Ventricinia.

• Bondi’s very own Icebergs Dinning’s menu features our David Blackmore Wagyu Bresaola as well as our wild bore salami.

• Movida restaurant features our air dried Wagyu Bresaola in their very popular Cecina dish.

• Awards…we rarely enter shows, but when we do we clean up…here’s just a few:

  • Champion Medal – dried and cured category
    2019 Sydney Royal Fine Food Show – Tajima Wagyu Bresaola

  • Gold Medal
    2019 Sydney Royal Fine Food Show – Tajima Wagyu Bresaola

  • Gold Medal
    2019 Sydney Royal Fine Food Show – Tajima Wagyu Salami

  • Champion Specialty Product
    2015 Sydney Royal Fine Food Show – Bresaola (Air Dried Beef)

  • Champion Specialty Product
    2014 Sydney Royal Fine Food Show – Bresaola (Air Dried Beef)

  • Champion Specialty Product
    2013 Sydney Royal Fine Food Show – Bresaola (Air Dried Beef)

  • Gold Medal
    2016 Sydney Royal Fine Food Show – Bresaola (Air Dried Beef)

  • Gold Medal
    2015 Sydney Royal Fine Food Show – Bresaola (Air Dried Beef)

  • Gold Medal
    2014 Sydney Royal Fine Food Show – Bresaola (Air Dried Beef)

  • Silver Medal
    2017 Sydney Royal Fine Food Show – Bresaola (Air Dried Beef)