Established by former chef Mick Nunn in 2014, Salt Kitchen Charcuterie is the product of an obsession with European food and tradition. Salt Kitchen has a commitment to the amazing producers of Western Victoria, using produce that is from right from our doorstep.

Our philosophy is simple — start with a quality raw product and preserve that

flavour. Flavour, it is the determining factor every time we make a product or develop

something new. 

We source pigs from Western Plains Pork in Mount Mercer and have worked

extensively with the farm to develop an APIQ certified free range pig specifically for making Salumi & Charcuterie.

We utilise the entire carcass to make fresh sausages, hams, bacons, terrines and dry cured products from our pigs.

Sher Wagyu in Ballan provides us with the best wagyu beef to make pastrami and bresaola.

Salt Kitchen Charcuterie is from one region, Western Victoria!