Description Made exclusively for Vic’s, this salami is produced by hand using 100% Australian Kurobuta Fullblood Berkshire pork, a rare heritage breed known for its exceptional flavour and fine marbling. The pork is seasoned with salt and steeped in a custom truffle blend prepared in-house by our chefs, then slow-cured for three months using traditional methods. The result is a salami with remarkable depth, a clean finish, and a rich, lingering aroma – perfectly balanced and expertly executed by De Palma Salumi. Serve it simply with crusty bread or as the hero of your next antipasto platter. To experience its full flavour and aroma, allow to come to room temperature before serving (around 21ºC).
