Welcome to the August edition of The Meat Room newsletter.
Read on for information on securing your spot at one of our final sausage making classes for 2018, to find out more about our upcoming market appearances and how you can join us for the fun of The Victorian Salami Festival, Euston's Inaugural Great Murray River Salami Festival, Tastes of the Goulburn and The Macedon Ranges Budburst Festival.
Sausage Making Demonstrations
Free up your calendar and check out one of our Sausage Making Demonstrations being held at the Kitchen Warehouse in Preston &Moorabin.
Love hitting the farmers’ markets on the weekend and looking to get your hands on some of our tasty treats? Good news! You can now come and grab our small-batch salami at the following Farmers’ markets:
Note: Stock levels can sometimes mean that we’re unable to attend, so be sure to follow our social pages for confirmation of our attendance.
Sausage Making Classes
The last Sausage Making Classes for the year will be held on September 8th & 15th. There are a couple of spots still available in these classes, so if you are keen, get in quick to make sure you’ve got your Grand Final snags sorted.
In these fun-filled classes, you’ll not only learn the skills to make sausages at home but also get to take home 4kgs of delicious, preservative free, free-range pork sausages which are made on the day.
We use free-range pork, sourced from producers who breed heritage pigs outside, where they are free to roam & forage, ensuring great flavoured pork.
Classes run from 9 am – 1 pm. Cost: $200 per person, with morning tea & lunch included.
For questions, or to join us for some sausage making shenanigans, give us a call on 0419 242 815, or send us a message via our contact us page.
Whole Pig Butchery & Salumi Workshop has
Our two-day Whole Pig Butchery & Salumi Workshop with James and the Gourmet Farmer, Matthew Evans to will be held at The Fat Pig Farm on August 18 & 19 has now sold out.
We hope you managed to secure a spot if you were keen to attend. We will be posting photos of the weekend, so keep an eye on our Facebook and Instagram pages for all the mouth-watering salumi snaps!
Euston’s Inaugral - Great Murray River Salami Festival
Following hot on the heels of The Victorian Salami Festival, Euston is holding its inaugural Great Murray River Salami Festival on October 13th 2018.
Held on the banks of the Murray River, this day of live music, food stalls and family fun, is sure to have something for everyone, especially salami lovers! You can even enter your homemade salami for a chance at salami stardom in the Best Salami Competition.
Oh, and you might just see a familiar face on the judging panel, as The Meat Room’s very own James Mele will be on hand as a guest judge. So get practicing! James will be judging alongside Saskia Beer.
Spread the word and lock down your diary for October 6th. The Victorian Salami Festival is back for 2018.
A day filled with fun, laughter, salami demonstrations, live music, amazing food, awesome wine and, of course, Il Salame Perfetto (The Perfect Salami)! That’s right! The debate has been raging for centuries. Which region produces the finest Salami, the north or the south? You’ll have a front row seat as the battle resumes. Come and gorge yourself on the spoils of war, as you help decide on Il Salame Perfetto 2018!
Fancy yourself as a salami making aficionado? Think your salami is worthy of taking the title of Il Salame Perfetto (The Perfect Salami)? Then what are you waiting for? Enter your salami in the 2018 salami competition! Great prizes are on offer.
Want to experience the finest food & wine from Victoria’s Goulburn Valley? Circle October 20 in the diary and set the sat nav for Seymour. Tastes of the Goulburn is back for 2018 and we’ll be there.
So as you discover exciting new products and flavours, check out the celebrity chef demonstrations, enjoy the live music, taste gourmet regional produce and local award-winning wines, be sure to drop by for a chat and secure your salami fix.
Tastes of the Goulburn kicks off in Station Street in Seymour on Saturday, October 20, from 11am-5pm.