Collection: Charcuterie

Salt Kitchen Charcuterie offers the most delicious array of goods, from produce sourced locally in Western Victoria.

All hand made, the Salt Kitchen philosophy is to utilise the entire animal carcass to produce fresh sausages, hams, bacons, terrines and dry cured products from pigs.

Based in Ballarat and founded by chef Mick Nunn, Salt Kitchen pigs are sourced from Western Plains Pork in Mount Mercer. The female pigs have been grown free range to a specific size. Salt Kitchen works closely with Western Plains farms to develop a pig that is the right size and muscle structure. 

Salt Kitchen products have the provenance of the Western Victorian region. With a remarkable ability to deliver exceptional quality and flavour, Salt Kitchen products brings together Mick's extensive local and international expertise in commercial kitchens and fine dining restaurants.