CLEAVER Salami Spices
CLEAVER’s Salami Spices are blended by founder and owner, Dave Cann using the freshest spices for the biggest flavour.
Simply weigh your total meat and then calculate the quantity of spice from the instructions on the packet.
Each packet of spice contains enough to make 10kg salami - Salami Salt sold separately.
For the complete package, order your CLEAVER Salami Salt here - a conveniently measured blend of Australian fine sea salt and Curing Salt #2. Simply add 28g of CLEAVER Salami Salt per kilogram of meat.
STYLES:
Calabrese: Tradition. Bringing together the hearty, earthy flavours of southern Italy
Dried Chorizo: This smoky, rich mix is reminiscent of a traditional Spanish dried sausage with a depth of flavour brought by three different types of capsicum (paprika).
Finocchiona: One of the most popular flavours around CLEAVER hq - sweet and aromatic fennel supported by rich garlic and lingering Kampot red peppercorns.
Pepperoni: One for your next homemade, woodfired pizza. A classic style with clean flavours and just a nice level of spice.
Saucisson Sec: Borrowing the flavours of classic French style dry sausages, this mix is delicate and fragrant with lingering spiciness from a combination of red, white & black peppercorns.
Tex Mex: A southern American/Mexican fusion of flavours including smoky chipotle and ancho chilli. Something different for those who love a big flavoured salami.
Venison: An aromatic mix of flavours created to complement the richness of wild caught game like venison, wallaby and duck etc.
CLEAVER’s Salami Spices are blended by founder and owner, Dave Cann using the freshest spices for the biggest flavour.
Simply weigh your total meat and then calculate the quantity of spice from the instructions on the packet.
Each packet of spice contains enough to make 10kg salami - Salami Salt sold separately.
For the complete package, order your CLEAVER Salami Salt here - a conveniently measured blend of Australian fine sea salt and Curing Salt #2. Simply add 28g of CLEAVER Salami Salt per kilogram of meat.
STYLES:
Calabrese: Tradition. Bringing together the hearty, earthy flavours of southern Italy
Dried Chorizo: This smoky, rich mix is reminiscent of a traditional Spanish dried sausage with a depth of flavour brought by three different types of capsicum (paprika).
Finocchiona: One of the most popular flavours around CLEAVER hq - sweet and aromatic fennel supported by rich garlic and lingering Kampot red peppercorns.
Pepperoni: One for your next homemade, woodfired pizza. A classic style with clean flavours and just a nice level of spice.
Saucisson Sec: Borrowing the flavours of classic French style dry sausages, this mix is delicate and fragrant with lingering spiciness from a combination of red, white & black peppercorns.
Tex Mex: A southern American/Mexican fusion of flavours including smoky chipotle and ancho chilli. Something different for those who love a big flavoured salami.
Venison: An aromatic mix of flavours created to complement the richness of wild caught game like venison, wallaby and duck etc.
CLEAVER’s Salami Spices are blended by founder and owner, Dave Cann using the freshest spices for the biggest flavour.
Simply weigh your total meat and then calculate the quantity of spice from the instructions on the packet.
Each packet of spice contains enough to make 10kg salami - Salami Salt sold separately.
For the complete package, order your CLEAVER Salami Salt here - a conveniently measured blend of Australian fine sea salt and Curing Salt #2. Simply add 28g of CLEAVER Salami Salt per kilogram of meat.
STYLES:
Calabrese: Tradition. Bringing together the hearty, earthy flavours of southern Italy
Dried Chorizo: This smoky, rich mix is reminiscent of a traditional Spanish dried sausage with a depth of flavour brought by three different types of capsicum (paprika).
Finocchiona: One of the most popular flavours around CLEAVER hq - sweet and aromatic fennel supported by rich garlic and lingering Kampot red peppercorns.
Pepperoni: One for your next homemade, woodfired pizza. A classic style with clean flavours and just a nice level of spice.
Saucisson Sec: Borrowing the flavours of classic French style dry sausages, this mix is delicate and fragrant with lingering spiciness from a combination of red, white & black peppercorns.
Tex Mex: A southern American/Mexican fusion of flavours including smoky chipotle and ancho chilli. Something different for those who love a big flavoured salami.
Venison: An aromatic mix of flavours created to complement the richness of wild caught game like venison, wallaby and duck etc.
