Speaker Profile

Mick Nunn is a former chef who established Salt Kitchen Charcuterie in 2014, it 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. 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 that is 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 high quality wagyu beef to make pastrami and bresaola. Salt Kitchen Charcuterie is from one region, Western Victoria!