There's something deeply satisfying about making your own salami. The smell of curing spices, the rhythm of stuffing casings, the patience of waiting weeks while the magic happens- it connects you to a tradition that goes back centuries. And when you finally slice into that first log? Pure gold.
If you've been waiting for the right time to dive in, salami season is just about to kick off. The cooler months are ideal for fermenting and hanging your cured meats and with the right tools and seasonings, you'll be snacking on salami, cheese Savoy's in no time!
That's where the Carnivore Collective range comes in.
Why Salami Season Matters
Cold weather isn't just great for campfires and flanny- it's the natural sweet spot for making cured meats at home. Cooler temperatures mean better fermentation control, slower drying and a safer environment for developing those deep, complex flavours that make a great salami sing.
Whether you're setting up a drying chamber in the shed or hanging your sticks in the cool room, getting your seasoning blend right is everything.
Carnivore Collective Salami Spice — $14.99
This is where flavour starts. Our Salami Spice blend is crafted to bring out the best in your pork mince — warm, savoury, and beautifully balanced. Mix it straight into your mince for a classic result, or use it as a base and dial up the garlic, chilli, or fennel to make the recipe your own. At $14.99, it's the most important $15 you'll spend this salami season.
Carnivore Collective Fibrous Salami Casings — $14.99
Consistent, tough, and reliable — fibrous casings are a great choice for home salamis. They hold their shape during the drying process, give you a clean uniform log, and peel away easily when it's time to slice. Perfect for beginners and seasoned curers alike.
Carnivore Collective Salami Netting — $19.99
Once your salami is stuffed and tied off, netting keeps everything tight and uniform during the hang. It gives your finished product that classic butcher's look and helps maintain even drying right through to the core. A small detail that makes a big difference to the final result.
Carnivore Collective Salami Pricker — $34.99
Don't skip this one. Pricking your salami before and during the drying phase lets trapped air escape and prevents air pockets forming under the casing — one of the most common causes of spoilage. Our Salami Pricker is sharp, easy to handle, and built to last batch after batch. Consider it essential kit.
Carnivore Collective 5L Vertical Sausage & Salami Stuffer — $324.99
If you're serious about salami, you need a proper stuffer. The 5L vertical stuffer is the sweet spot for home producers — big enough to handle a decent batch without wasting time on multiple fills, and compact enough to store in the shed between seasons. Smooth, even filling means fewer air pockets and a better finished product every time.
Carnivore Collective 7L Vertical Sausage & Salami Stuffer — $374.99
Running bigger batches? The 7L stuffer is your workhorse. More capacity means more salami per session, and the vertical design gives you full control over fill speed and pressure. If you're supplying the whole family or your mates keep turning up at your door asking for a log, this is the one to go for.
A Simple Starting Point
Not sure where to begin? Here's a rough framework for your first batch:
- Meat: 70% lean pork shoulder, 30% back fat — keep everything cold
- Seasoning: Carnivore Collective Salami Spice mixed through thoroughly
- Casings: Carnivore Collective Fibrous Salami Casings, soaked and ready
- Stuff: Use your 5L or 7L Vertical Stuffer for clean, consistent filling
- Prick: Use the Salami Pricker to release any air pockets before hanging
- Net: Apply Salami Netting and hang in a cool, humid environment
- Dry: 12–15°C, 75–80% humidity for 4–6 weeks depending on diameter
Slice thin. Serve on a board with good sourdough and something sharp and pickled on the side. Done.
Tips From the Shed
Keep everything cold. Warm mince is the enemy of good salami. Chill your stuffer, your bowls, and your mince right up until it goes in the casing.
Don't skip the pricker. Air pockets are where things go wrong. A quick once-over with the Salami Pricker before hanging takes 30 seconds and saves your whole batch.
Don't rush the dry. Patience is the most important ingredient. Keep humidity up in the early weeks to avoid case hardening- a dry outer skin that traps moisture inside.
Label your batches. Date, weight, spice ratio. When batch three blows batch one out of the water, you'll want to know exactly what you did.
Get Set for the Season
Everything you need is here in the Carnivore Collective — from spice to stuffer, casings to netting. No hunting around different suppliers, no guesswork on ratios. Just crack into it.
Shop the full Carnivore Collective salami range and make this your best season yet.