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.
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.
“Charcuterie smallgoods made by hand”