Saison Salumi: Thoughtful Australian Charcuterie
Saison Salumi showcases a modern Australian way of making traditional cured meats. This approach emphasizes restraint, clean flavours, and respect for the process. Made in small batches with responsibly sourced Australian pork, Saison’s salumi is all about balance. With creative and thoughtful seasoning, gentle fermentation, and a texture achieved through careful handling instead of excess.
Behind Saison Salumi is Damon Porter. From seasoning and fermentation through to drying, Damon oversees each batch by hand, allowing the salami to develop slowly and naturally. This close involvement ensures consistency and precision, resulting in cured meats that are supple, finely textured, and clean on the palate.
Choosing ingredients is key to the Saison philosophy. Damon collaborates with Australian farmers who value quality and animal welfare, selecting pork that provides natural sweetness and depth without heavy seasoning. Spices are used purposefully, always enhancing the meat without overpowering it.
While Saison draws inspiration from European salumi traditions, its offerings feel distinctly modern. The flavours are intentional and contemporary, making the salumi versatile and easy to enjoy. Slice it thinly and serve with good bread, sharp cheese, or pickles. It also works well as the centrepiece of an antipasto board, where quality takes precedence over quantity.
For Savour and Grace, Saison Salumi is a natural. Australian made, producer led, and committed to integrity at every stage. Thoughtful curing, honest ingredients, and a maker deeply connected to his craft result in creative, well-made salumi done right.
