We are so fortunate in Central Victoria to be blessed with so many local food producers right at our door step, many of whom are relatively small and dedicated to their trade.
We discovered Mick Nunn and Salt Charcuterie in Ballarat about five years ago and we have ranged his products ever since. I bring them to your attention! Sometimes the local producers are drowned in the marketing of the multinational brands and their excellent products are overlooked.
Mick produces a large range of gourmet sausages and meats. Wagyu beef products, hams, bacons, pastrami, Spanish Chorizo and a load of sausages, all smoked in the traditional way. This is the Salt Kitchen website: Please take a look.
Tonight, I review the Pork and Fennel Seed sausages. I have always been a big fan of the pork and fennel blend, often found in ‘Sicilian’ pizzas so I was delighted to get that big fennel flavour with dinner. Cooked inside on the stovetop. No tomato sauce needed! These beauties are a meal in their own right, but as usual I had to add a ‘large’ range of oven roasted potato, sweet potato, onion, carrot and of course Brussel sprouts to round off a full meal and avoid being called a carnivore!
However, given the fact that there are fennel seeds in the sausages frees me from that title!
Unfortunately, there was no room for dessert! I have been told it is time to bake a cheesecake. A few months ago, I baked three cheesecakes in one week because I wasn’t happy with the recipes I chose and had to make a few changes to get it right. I think I’ll do it! I’ll let you know if I do!
I post a range of photos of the Salt Charcuterie range taken at the Castlemaine store. Ballarat has an equal offering. Offer them some local support. We do!
