SALT KITCHEN CHARCUTERIE
“Sometimes I break it down for people: What we do is we rub pork with salt, hang it and then we eat it. It’s as simple as that,” says Mick Nunn, director of Ballarat’s award-winning Salt Kitchen Charcuterie. Sure, some things have changed from centuries past when pork was first preserved, but also, some things haven’t changed at all. “The techniques are still very valid,” he says. “The things they have been doing for centuries are still what we do today,” albeit with a few modifications to keep up with various Australian hygiene regulations.
Nunn started Salt Kitchen Charcuterie in 2014, after a career spent as a chef at Melbourne mainstays including Fitzroy’s Marios and Grossi Florentino. Following a stint working overseas in the UK and Europe, Nunn decided he was ready for a change. “You get to a point in your career where you really want to hone in on the thing about cooking that you love the most,” he explains. “For me, it was charcuterie, everything from making terrines to pâtés, salami and prosciutto. I loved the whole gambit of it.”
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