Borgo Salumi in the 2014 Top 10
Tracy Krause
5 Judges. 72 Salami... DRUM ROLL PLEASE...
BORGO NAMED IN THE TOP 10 FOR 2014
As you may be aware, leading to Christmas the team are working overtime to keep up with festive demand. So when Luigi and the family decided to enter the Melbourne's Salami Festival Competition, it was a huge effort by all, and the results are in. We are honoured to receive forth place amongst some of the best.
The official 2014 judging jury consisted of:
· ‘Nonno’ Giovanni Brancatisano
· Dom Marzano Head Chef – Grossi Florentino Cellar Bar
· Frank Camorra Executive Head Chef – Movida
· Rosa Mitchell Owner & Head Chef – Rosa’s Kitchen
· Hilary McNevin Food & Wine Writer
COMPETITION NOTES:
Team: Borgo, QLD
Team Captain: Luigi Borgo
Regional Influences: Venice, Italy
Style of Salami: Venetian Style Salame – Mild
Ingredients: Pork, salt, wine, black pepper, spices and garlic
Curing Time: 9 weeks
The Salame we entered was our private batch which we made ourselves. They contain no preservatives and have all natural wholesome ingredients and filled into natural casings and hand tied. Not only is it important what goes into the Salame but how they are dried and matured. Knowing how to dry them is the important part, especially after all the effort and love that has gone into the making of the salami. Feeling, touching and observing the salami as they mature and develop their flavour and watch the mould bloom on the outside makes you feel proud. We're proud to have been making Salami now for over three generations.