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        |  



131 Oates Ave
Holland Park, QLD, 4121

(07) 3349 4488



Latest news from the Borgo Salumi team.


Flood waters - broken, Borgo Salumi - restocked!

Tracy Krause

ABC television stars local business, JK’s Delicatessen as flood waters break in Ingham.

One of our loyal customers, JK’s Delicatessen, was one of the many businesses isolated by flood waters for 3 days when rivers peaked in Ingham, just prior to the Easter long weekend.  Fortunately the truck made it through the flood waters and she was able to restocked Borgo Salumi just in time for Easter Saturday trading. 

We wanted to thank Karen for mentioning us on ABC television, it was a wonderful unexpected surprise.  We invite everyone to support local, and visit Karen’s cafe.

You can find more information on JK’s Deli on their facebook page here  


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...


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


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.