“We went to visit De Palma Salumi yesterday with some of the chefs from @bennelong_sydney to see first hand how the very best Salumi in Australia is made, only traditional methods are used by Antonio and Robert, only natural salting and spices are used and long slow curing and maturation their Salumi like the Ventricina we use at Bennelong’s cured and cultured bar takes between 5 and 6 months to be ready compared with most Salumi which are forced with all sorts of stuff to be ready in a few weeks, the flavour of De Palma’s Salumi is incomparable.”