About Us
Preserving Victoria
About Salt Kitchen Charcuterie
Salt Kitchen Charcuterie has been created to use the amazing produce from Western Victoria to make charcuterie by hand.
Our priority is flavour, it is the determining factor whenever we make a product or develop something new.
We’ve done our homework, we’ve spent time in the UK and France to acquire knowledge, skills and learn these ancient methods to make our products.
Based in Ballarat we source pigs from Western Plains Pork in Mount Mercer. Female pigs have been grown free range to a specific size to make our products.
We worked extensively with the farm to develop a pig that is the right size and muscle structure.
Our philosophy is to ustilize the entire carcass and we make fresh sausages, hams, bacons, terrines and dry cured products from our pigs.
We use beef from Sher Wagyu in Ballan to make pastrami, bresaola and fresh sausages.
We want our products to have provenance and be an expression of our region. We want for you the customer to know you’re buying a Western Victorian product.
Our Story
Established in 2014 by experienced chef Mick Nunn, Salt Kitchen Charcuterie is the product of an obsession with European food and tradition. A proud Western Victorian Mick set out to create a business doing the thing he loved most in his kitchens, making charcuterie by hand.
Bringing our heritage and passion together and with the support of our family Salt Kitchen Charcuterie was open for business in Ballarat. We have a commitment to the producers of Western Victoria and want to use the produce that is right on our doorstep.
Mick’s experience spans over 20 years in commercial kitchens from cafés and fine dining restaurants in Melbourne to 5 star hotels, fine wine merchants and corporate dining in London. One common theme on all menus was European cuisine and later as a head chef handmade charcuterie.
I wanted to get first hand experience in France, Italy or Spain so I went to France to learn how to produce an artisan product that will compare to a European made version. I spent time in Gascony and the Basque absorbing knowledge and picking up a few tricks along the way of how these traditions and techniques have prolonged and evolved over centuries.
Armed with a vision for our products, amazing produce within kilometers of our Ballarat facility and knowledge acquired from overseas we began production of Salt Kitchen Charcuterie.
Mick Nunn
“Charcuterie smallgoods made by hand”
