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. We've done our homework, we've spent time in the UK and France to acquire knowledge, skills and learn these ancient methods to make our products. 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 and fresh sausages. We want our products to have provenance and be an expression of our region. We want for you the customer to know you're buying a Western Victorian product.
View Top Employees from SALT KITCHEN CHARCUTERIE| Website | http://saltkitchen.com.au |
| Revenue | $3 million |
| Employees | 1 (1 on RocketReach) |
| Address | 1 Rear Of, Ballarat, Victoria 3356, AU |
| Phone | +61 458 310 379 |
| Industry | Food, Beverages & Tobacco, Manufacturing |
| Competitors | Bullion Cellars, The Gourmet Meat Rack |
| SIC | SIC Code 201 Companies, SIC Code 20 Companies |
| NAICS | NAICS Code 3116 Companies, NAICS Code 31 Companies, NAICS Code 311 Companies |
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SALT KITCHEN CHARCUTERIE Questions
The SALT KITCHEN CHARCUTERIE annual revenue was $3 million in 2024.
Michael Nunn is the Director of SALT KITCHEN CHARCUTERIE.
1 people are employed at SALT KITCHEN CHARCUTERIE.
SALT KITCHEN CHARCUTERIE is based in Ballarat, Victoria.
The NAICS codes for SALT KITCHEN CHARCUTERIE are [3116, 31, 311].
The SIC codes for SALT KITCHEN CHARCUTERIE are [201, 20].
Top SALT KITCHEN CHARCUTERIE Employees
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