The Meat Room

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The Meat Room was established in 2012, & is a small batch, artisan salami producer.

All their salami is made using certified free range pork, & recipes have been developed through numerous trips to Italy. Owner, James Mele, received an International Specialist Skills Institute Fellowship to visit & learn from traditional salami producers in Italy & upon return, put those skills to use, winning Australian Fine Food awards for their Fennel & Zingara salamis.

The Meat Room currently supplies a number of wineries, & is pleased to partner with Best’s Wines, producing an exclusive salami using their Nursery Block Dry Red wine.

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