Who We Are:
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 as a chef, making charcuterie by hand.
Salt Kitchen Charcuterie is Charcuterie with provenance. We have a commitment to the producers of Western Victoria and want to use the produce that is right on our doorstep to create something that is an example of the region.
Director and Founder Mick Nunn’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 handmade charcuterie.
Mick spent time in France in Gascony and the Basque upskilling himself and learning more about the origins of charcuterie and how it is produced on a larger scale. Salt Kitchen is lucky to have added charcutiers that have extensive experience making products that use traditions and techniques that have prolonged and evolved over centuries.
What We Do:
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.
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.
Sausages – Our sausages are made with natural casings from our free range Western Victorian pork. We don’t use any premixes or unneeded fillers, we use only the best quality herbs and spices
From the Smokehouse –
Our hams, bacons and pastramis are smoked over European beech wood.
Terrines and pates –
From Country pate to the Burgundian Ham hock terrine and even a terrine made from the pig’s head.
Dry cured –
We believe that long and controlled maturation is the way to achieve a quality dry cure. We’ve worked hard to create unique products with their own character, the balance of salt and the aromats used on our products have been carefully considered.
We use – Western Plains Pork and Sher Wagyu.
Our Top 3 Products:
Salt Kitchen Charcuterie, Ballarat
Wilsons Fruit & Veg, Ballarat
Mulberry’s Deli, Castlemaine
Ruby Goose Foods, Trentham
Wildings Pantry Essentials, St Leonards
McCoppins, Clifton Hill
Second Ave Grocer, Altona
Baringo Food & Wine Co, New Gisborne
Le Sel Deli– Maldon