5-8 Sep 2022
Melbourne Convention & Exhibition Centre

Speaker Profile

Michael Nunn

Salt Kitchen Charcuterie

My journey with food began at 17 in commercial kitchens, I was a chef for 20 years and have been fortunate enough to work in some great kitchens along the way. I did my apprenticeship at Melbourne institutions like the Continental café in Prahran, Mario’s on Brunswick Street and Grossi Florentino when the Grossi family took over in 1999. I worked with and was taught by some great chefs in that kitchen including Guy Grossi, Chris Rodriguez and Frank Camorra.

Like a lot of chefs in the early 2000’s ‘London was calling’ and I spent 4 years working in many different kitchens. I worked in 5 star Hotels, award winning fine dining restaurants, private members clubs, corporate dining and a world renowned fine wine merchant.

I returned home from England in 2007 with a lot of great experiences and and an idea for what was to become Salt Kitchen Charcuterie.

My time in England ignited and embedded my passion for charcuterie and salumi and I had been making products in my kitchens for years and that’s where I was able to create and develop some of the products we sell today. It became clear to me that the exceptional produce surrounding my home town of Ballarat would be the source of my raw materials and a plan started to come together.

I wanted to experience working in a French charcuterie to upskill and better understand the whole process. I spent time in Gascony and the Basque country gaining knowledge, learning new techniques and being inspired by people that have made charcuterie their entire lives. I was now ready to start Salt Kitchen Charcuterie.

Salt Kitchen Charcuterie.
Salt Kitchen Charcuterie was established in 2014 and is based in Ballarat. We’ve created a business that utilises the amazing produce from Western Victoria.

We use whole pigs from Western Plains Pork in Mount Mercer that have been grown free range to a specific size to make our products. We source beef from Sher Wagyu in Ballan to make pastrami and Bresaola. These businesses are just a few kilometers from our facility in Ballarat, we want our products to have provenance and be an expression of traditional techniques and the exceptional producers of Western Victoria.

Our commitment to using these bespoke pigs from Western Plains has meant we needed to develop a range of products utilising the whole carcass. We produce a range of whole muscle dry cured products such as Pancetta, Capocollo, Guanciale, Fiocco, Lonza and Noix de Jambon. Cooked products include Smoked Leg Ham, Bacon, Terrines, Mortadella and a range of fresh and cooked sausages.

Your browser is out-of-date!

Update your browser to view this website correctly. Update my browser now

×