Our Black Friday Sale is now live! Place an order between Black Friday (26th) and Cyber Monday (29th) and select a Free Gift on us. The gift value rises in conjunction with your cart contents so bigger purchases will be eligible for better gifts 😉
Please Note: Gifts must be manually added to your order via the cart page.
T’s & C’s:*$50 minimum spend **Gift vouchers not included***Free gifts will not apply to any order that utilises a discount code
For centuries, one question has plagued the people of the Mediterranean; it’s a question that, for generations, has pitted countrymen against countrymen and sparked spirited debate across dinner tables, over neighbourhood fences and in sun-drenched piazzas. It’s a question that has followed the Italian community Down Under… Just who makes the best salami?
In a pitch battle reminiscent of the height of the Roman empire, Dal Zotto Wines and The Meat Room will host the ultimate contest of salami styles to decide once and for all – which region is worthy of the title Il Salame Perfetto (The Perfect Salami). Will it be The North or The South?
The long-raging salami debate will finally end with the Salami Smack down at Dal Zotto Wines Trattoria on 2nd October. Mark that day in your diary, it will be significant.
Do you have what it takes to make Il Salame Perfetto? Are your salamis the envy of your friends, or a conversation starter during canapés? Do they attract strangers off the street, following their nose? Then this could be the competition for you.
1. Mix your maple ham cure with water to make the brine. You need approximately 130g of cure per Litre of water. You will need enough brine to completely submerge your ham in your container / tub. 2. Injecting your cure – use your brine pump or injector to inject your ham with cure/brine as deeply as possible. For a proper cure, you need to inject the equivalent of 25% of the weight of the ham. Eg. If your ham weighs 4kg, you need to inject it with 1 litre of cure/brine. Inject the ham all over until it won’t retain anymore brine, make sure you get right along the bone. 3. Completely submerge your ham in the brine, then place it in the fridge to cure. How long you leave it to cure in the fridge will be determined by a) how large your cut of meat is and b) how salty you like your ham. For a rough guide, cure your ham for 24 hours per half kg. So for that 4kg ham, leave it in the fridge to cure for 8 days. Turn every 24 hours. That said, 10 days is usually more than sufficient for any full leg of ham. 4. Remove from the fridge and rinse with fresh water. Soak in a tub of fresh water for 30 mins. Rinse again. 5. Put back in the fridge on a plate / rack uncovered for 24 hours.
Cooking your Ham:
1. Pre-heat your oven or smoker to 120°C. You can cook it slower or faster depending on your preference, but we’d suggest you stick within a range of 100-140°C. 2. If you’re using a smoker, we’d suggest Maple, Apple or Cherry wood chips or chunks 3. Test your internal temperature constantly. Your ham is ready when it is 68°C throughout internally. 4. Allow to cool for 2 hours. 5. Store wrapped in a tea towel or Ham Bag in the fridge for up to 2 weeks.
Salami making season is upon us, so to make it easy for you to produce those wonderful salami, prosciutto, Pancetta, Capocollo and all the other delicacies, please find our 2018 salami & sausage making price list below, available for download. And of course we can post all products Australia wide!
We are on the move! As of August 1st 2017 we will trading from shop 2/159 Vincent Rd in Wangaratta. We have maximized every inch of our current location leading to our decision to seek a bigger new home, the extra floor space will allow us to further expand our product range, display items more effectively and generally better service customers. Please note that we will continue to trade from our current premises until the last couple of days in July, barring any mishaps this should mean that we are able to keep the days we are closed during the transition to a minimum .
This news article is a little bit behind the times(only 3 months late), but after much toil we now offer a comprehensive range of home brew supplies. We always envisaged adding this element to complement our current products, a lot of similarities exist in the processes used in home brewing, salami making etc and it was a natural progression, especially considering the lack of these products available locally.
We have worked hard to ensure we offer a very solid core range of products for beer, spirit & wine making(seasonal) enthusiasts, anyone new to brewing is encouraged to come in and take advantage of our “expert” Paul’s knowledge and passion for all things brewing.
Our first couple of months of trading have been exceptional highlighting the need for this locally, it’s certainly exciting to now lay claim to being Wangaratta’s only home brew specialist! If you live close enough we invite you to come and check out the range for yourself, if not you have the luxury of online ordering to any pocket of Australia and beyond.
We took another big step in our growth as a business by opening our bricks and mortar retail store in our home town of Wangaratta, Victoria on the 2/3/15. We are located in the iconic former Dimetz Jewellers shop at 99 Murphy St. The move to the main street has certainly allowed us to showcase our products and better service our customers both locally and internationally. Although we initially had our doubts the feedback and general consensus among our customers has been fantastic.