contact us

Use the form on the right to contact us and we will envisage to be in touch as soon as we can.  Otherwise for immediate attention please feel free to call us.

07 3349 4488

131 Oates Avenue, Holland Park Q. 4121        |            sales@borgo.com.au

 

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131 Oates Ave
Holland Park, QLD, 4121
Australia

(07) 3349 4488

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News

Latest news from the Borgo Salumi team.

 

SBS & HUGE SUCCESS FOR BORGO AT THE MELBOURNE SALAMI FESTIVAL

Tracy Krause

Well we packed up the family and travelled to Melbourne to witness first-hand, the massive popularity authentic Salami is experiencing in Australia.  The hall was full 24/7 and some of the leading artisan Salami producers in Australia battled it out to win the crowds over.  So sore feet, very tired, we returned to Brisbane and very much look forward to another year and another opportunity to help spread the Salumi love we have.

Whilst we were there, SBS World News came to the 2014 Melbourne Salami Festa and reported on the day's festivities interviewing punters and makers alike.  We even managed to be featured in the background behind Lee Lin Chin as well as being in the Bulletin.

 

Borgo Salumi in the 2014 Top 10

Tracy Krause

5 Judges. 72 Salami... DRUM ROLL PLEASE...

BORGO NAMED IN THE TOP 10 FOR 2014

As you may be aware, leading to Christmas the team are working overtime to keep up with festive demand.  So when Luigi and the family decided to enter the Melbourne's Salami Festival Competition, it was a huge effort by all, and the results are in.  We are honoured to receive forth place amongst some of the best.

The official 2014 judging jury consisted of:

· ‘Nonno’ Giovanni Brancatisano
· Dom Marzano Head Chef – Grossi Florentino Cellar Bar
· Frank Camorra Executive Head Chef – Movida
· Rosa Mitchell Owner & Head Chef – Rosa’s Kitchen
· Hilary McNevin Food & Wine Writer

COMPETITION NOTES:

Team: Borgo, QLD
Team Captain: Luigi Borgo
Regional Influences: Venice, Italy
Style of Salami: Venetian Style Salame – Mild
Ingredients: Pork, salt, wine, black pepper, spices and garlic
Curing Time: 9 weeks

 

The Salame we entered was our private batch which we made ourselves. They contain no preservatives and have all natural wholesome ingredients and filled into natural casings and hand tied.  Not only is it important what goes into the Salame but how they are dried and matured. Knowing how to dry them is the important part, especially after all the effort and love that has gone into the making of the salami. Feeling, touching and observing the salami as they mature and develop their flavour and watch the mould bloom on the outside makes you feel proud.  We're proud to have been making Salami now for over three generations. 

Borgo Cacciatore featured in Gourmet Traveller

Luigi Borgo

The Borgo team are thrilled to be included in Gourmet Travellers article on the 'Salame Revolution' in Australia.  Naturally we were over the moon to see our award-winning Cacciatore featured.  Thank you to all our great supporters and the Gourmet Traveller team.

Cacciatore
Cacciatore is Italian for “hunter”. Sausages made to be taken into the woods for a few days need to be easily portable, so these sausages tend to be small and dense. They’re sometimes flavoured with spices such as caraway. Slice about 2mm thick. Producer: Borgo Cacciatore