Salami and pepperoni, made in Western Australia

Salami is patience. You can’t hurry it, you can’t fake it, and there’s nowhere to hide when it’s sliced thin on a board.

We’re a German smallgoods family — Karutz has been family-owned since 2005 and at the Fremantle Markets since 2010 — and cured sausage is what we came up on. The salami and pepperoni come from the same tradition as the mettwurst: real fermentation, real time, no shortcuts.

The range

• Hungarian Csabai Salami 250g — $14. Paprika-rich, gently smoky, and the one people come back for.
• Garlic Red Wine Salami 250g — $14. Garlic and red wine through the middle of it. A board salami.
• Mild Pepperoni — 250g $14 / 350g $16. Warm rather than hot. The everyday one.
• Hot Pepperoni 350g — $16. Properly hot. Not a suggestion.
• Salami Sticks (10 pack) — $35. Individually portioned. Lunchboxes, glove boxes, backpacks.
• Kangaroni Biersticks (3 pack) — $15. Kangaroo pepperoni. Leaner, darker, and unmistakably Australian.

Cured the old way

Salami and pepperoni are cured sausages. The cure is the point — salt, ferment, time, and a curing salt, the same one charcuterie makers have used for generations and the same one that keeps cured meat safe to eat.

We’re not going to dress that up as something it isn’t. It’s on the label, where it belongs. What we will tell you is what isn’t in it:

• No fillers — meat, not padding.
• No artificial colours
• No dairy
• Gluten free

How to eat it

Slice it thin. Thinner than you think. A thick slice of good salami is a waste of good salami — the flavour is in the fat and the cure, and it needs surface area to open up.

Bread, mustard, a pickle, a beer. Or on a board with cheese and something sharp. It doesn’t need much help.

Buy salami and pepperoni online

Free shipping Australia-wide on orders over $150, delivered in 1–3 days. Or come and taste it first at the Fremantle Markets — Friday to Sunday, 8am–6pm, corner of South Terrace and Henderson Street.