Celebrate World Pistachio Day – 26 February 2026

Celebrating one of the world’s most versatile and delicious nuts — the pistachio. Nutty, savoury, and beautifully balanced, pistachios are more than just a snack; they’re an ingredient that elevates dishes with their rich flavour and satisfying crunch.

Did you know?

1. Pistachios have been enjoyed for over 9,000 years, making them one of the oldest cultivated nuts.

2. They’re known as the “smiling nut” because of their naturally split shell.

3. Packed with protein, fibre, and antioxidants, pistachios are as nutritious as they are tasty.

4. They were once considered a luxury food in the Middle East and Europe — the perfect fit for gourmet creations.

At Borgo, we’ve taken the humble pistachio and combined it with premium Italian-style craftsmanship to create something truly special: our Salame al Prosciutto and Pistachio. Crafted from 100% Australian pork, this salame features generous pieces of prosciutto and pistachio, delivering depth of flavour, texture, and elegance in every bite.

It’s no wonder our salame is multi-award-winning and now recognised with Platinum status on the world stage — a true gourmet standout for any charcuterie board, antipasto platter, or indulgent snack.

Whether you’re a devoted charcuterie fan or just discovering the joys of pistachio, Borgo’s Salame al Prosciutto and Pistachio is the perfect way to mark World Pistachio Day.

Shop the star here: Salame al Prosciutto and Pistachio

Celebrate National Tortellini Day – 13 February

The Ingredients Behind a True Italian Icon

Few pastas carry the romance, history and prestige of tortellini. Small, elegant and deeply symbolic, this iconic ring-shaped pasta is a cornerstone of Italian culinary heritage — not because of its shape alone, but because of what’s inside.

At Borgo, we don’t make pasta. We craft the essential ingredients that transform tortellini from something good into something unforgettable. The salumi at its heart — prosciutto and mortadella — are what define its depth, balance and authenticity.

National Tortellini Day is the perfect moment to celebrate the dish itself — and the craftsmanship behind the filling that makes it truly outstanding.

From Emilia-Romagna to the World

Tortellini originates in Emilia-Romagna, with both Bologna and Modena proudly claiming its 16th-century invention. According to legend, the shape was inspired by the navel of Venus, glimpsed through a keyhole by an enamoured innkeeper in Castelfranco Emilia — giving rise to the name ombelico di Venere.

Whether legend or lore, what’s undeniable is tortellini’s place in Italian history. Records of stuffed pasta (tortellum) date back to 1289, and the first written recipe appeared in 1570, recorded by Bartolomeo Scappi, chef to Pope Pius V.

The Filling That Defines the Dish

Tortellini has always been a dish for special occasions — and with good reason. The official recipe, registered by the Confraternita del Tortellino in Bologna in 1974, specifies a precise filling:

1. Pork loin

2. Prosciutto

3. Mortadella

4. Parmigiano-Reggiano

5. Egg

6. Nutmeg

This is a filling built on restraint and balance. There are no heavy sauces, no bold distractions — which means the quality of each ingredient matters immensely.

Why Prosciutto & Mortadella Matter

In a filling this refined, prosciutto provides sweetness, savoury depth and structure, while mortadella delivers richness, warmth and gentle spice. When these elements are crafted with care, the result is a filling that’s smooth, aromatic and perfectly balanced.

That’s where Borgo’s multi award-winning Prosciutto and Borgo Mortadella come in.

Made using traditional methods and premium Australian pork, they bring authenticity, consistency and flavour that elevate tortellini from a simple stuffed pasta to a true celebration dish. Simply put, when the filling starts with award-winning salumi, the result is a winning tortellini.

Tortellini in Brodo: Tradition at Its Purest

Traditionally, tortellini is served in brodo — gently cooked and presented in a clear capon or beef broth. It’s a dish synonymous with family gatherings and festive tables throughout Emilia-Romagna, particularly at Christmas.

Each tortellino is folded by hand — around the pinky finger in Bologna or the index finger in Modena — a small ritual that reflects the care and pride behind every bite.

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Classic Tortellini in Brodo

Elevated by exceptional ingredients

Serves 4–6 Ingredients Pasta Dough

1. 300g Italian ‘00’ flour

2. 3 large eggs

Traditional Filling

1. 100g pork loin, lightly cooked and cooled

2. 80g Prosciutto Borgo, finely chopped

3. 80g Borgo Mortadella, finely chopped

4. 100g Parmigiano-Reggiano, finely grated

5. 1 large egg

6. Freshly grated nutmeg, to taste

To Serve

1. 1.5–2L clear beef or capon broth

2. Extra Parmigiano-Reggiano, finely grated

Method

1. Make the Pasta Dough

Place the flour on a clean work surface and form a well in the centre. Crack in the eggs and gently whisk with a fork, gradually incorporating the flour. Knead until smooth and elastic (about 8–10 minutes). Wrap and rest for at least 30 minutes.

2. Prepare the Filling

Finely mince the pork loin, Prosciutto Borgo and Borgo Mortadella until very smooth (traditionally done with a meat grinder or very sharp knife). Transfer to a bowl and mix with Parmigiano-Reggiano, egg and a pinch of nutmeg.

The mixture should be silky, aromatic and well bound — rich without being heavy.

3. Roll and Shape the Tortellini

Roll the rested dough into thin sheets (almost translucent). Cut into 3cm squares. Place a small amount of filling in the centre of each square.

Fold into a triangle, pressing out any air. Wrap the triangle around your finger (pinky for Bologna style), sealing the ends together to form the classic tortellini shape.

4. Cook and Serve

Bring the broth to a gentle simmer. Add the tortellini and cook for 2–3 minutes, until tender and floating.

Serve immediately in hot broth, finished with a light sprinkle of Parmigiano-Reggiano.

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A Dish Worthy of Its Heritage

Tortellini is more than pasta — it’s a lesson in balance, restraint and respect for ingredients. By choosing Borgo’s award-winning Prosciutto and Mortadella, you honour the tradition while ensuring every bite delivers the depth and authenticity this iconic dish deserves.

This National Tortellini Day, celebrate the ingredients behind the icon.

Elevate Your BBQ with Italian Flair

There’s nothing quite like the smell of a sizzling BBQ, but adding Prosciutto Borgo Platinum Award-winning Prosciutto, an authentic Italian-style cured meat crafted in Australia, takes it to another level. Its premium, salt-aged flavour adds depth and sophistication, transforming a simple asparagus skewer into a crowd-pleasing Italian treat.

BBQ Prosciutto Wrapped Asparagus

Ingredients:

1. Prosciutto Borgo (Platinum Award Winner): 1 pack (approx. 100g), thinly sliced

2. Asparagus: 1–2 bunches (16–20 spears), woody ends snapped off

3. Extra Virgin Olive Oil: For light brushing

4. Seasoning: Cracked black pepper (skip salt, as Borgo Prosciutto is naturally seasoned)

5. Garnish: Fresh lemon zest or a drizzle of balsamic glaze

BBQ Instructions:

1. Prepare the Prosciutto: Lay the slices on a flat surface. If slices are wide, cut them in half lengthwise to create long ribbons.

2. Wrap the Asparagus: Starting just below the tip, wrap a ribbon of Platinum Award-winning Prosciutto Borgo diagonally down each spear, overlapping slightly so it sticks.

3. Oil & Season: Lightly brush with extra virgin olive oil and sprinkle with cracked black pepper.

4. Grill: Preheat your BBQ to medium-high (180°C to 230°C). Place wrapped spears directly on the grill.

5. Cook: Grill 3–5 minutes, turning frequently, until prosciutto is crispy and golden and asparagus is tender-crisp.

6. Serve: Remove from heat and finish with lemon zest or a drizzle of balsamic glaze.

Pro Tips:

1. The “Raft” Method: Thread 4 wrapped spears with two skewers (top and bottom) for easy flipping.

2. Free-Range Prosciutto: Opt for Borgo’s Free-Range Prosciutto for a cleaner, more robust flavour perfect for open-flame grilling.

3. Serving Suggestion: Pair with other Borgo Salumi favourites like grilled Cacciatori or Pancetta for a truly Italian platter.

Bring the taste of award-winning Italian tradition to your backyard BBQ with Borgo – where quality, flavour, and craftsmanship come together.

Celebrating Our IFFA 2025 Success

We’re bursting with pride here at Borgo Salumi! At the 2025 IFFA DFV International Product Competition in Frankfurt, our family-run business brought home 21 awards across 18 products, including three Platinum trophies - the highest honour in the competition.

A special shout-out to our Platinum winners: Friulano Salame, Salame al Prosciutto & Pistachio, and Free Range Prosciutto Borgo. Achieving this level of recognition is a true testament to the passion, dedication, and tradition that runs through three generations of the Borgo family.

We couldn’t be prouder to share this moment with our team, our families, and our customers. Every slice of Borgo salumi carries the care, craftsmanship, and heart that has guided us from the very beginning.

Thank you for being part of our journey!

👉 Read more about our IFFA 2025 journey here: https://www.borgo.com.au/iffa-2025-awards

Borgo Celebrates Success at the 2024 Australian Charcuterie Excellence Awards

We are thrilled to share some wonderful news from the 2024 Australian Charcuterie Excellence Awards (ACEA) - Australia’s premier celebration of smallgoods craftsmanship, hosted by the Australian Meat Industry Council. These awards recognise the very best in our industry and are a key stepping stone to international recognition, including the prestigious IFFA competition in Germany.

At Borgo, family and tradition have always been at the heart of what we do, and it’s incredibly rewarding to see that dedication honoured on a national stage.

This year, our Sopressa Finocchiona took out Category Champion and a National Gold medal, a true highlight for our team. But that’s not all - Borgo proudly brought home multiple Gold and Silver awards across a wide range of products, reflecting the care, skill, and passion that go into every salumi we produce.

National Gold Awards:

Sopressa Finocchiona (also Category Champion)

1. Pure Pork Salame Aged

2. Friulano Salame

3. Felino Salame

4. Hot Cacciatori

National Silver Awards:

1. Preservative Free, Free Range Salame

2. Mild Cacciatori

3. Mini Mild Cacciatori

4. Mini Hot Cacciatori

5. Chorizo

6. Prosciutto Cotto

7. Free Range Prosciutto Borgo

8. Coppa

9. Lombo Mild

10. Lombo Hot

11. Pancetta Rolled

12. Pancetta Flat

Each award is a celebration of our family’s commitment to authentic Italian tradition, careful sourcing, and meticulous craftsmanship. Every slice of Borgo salumi carries the love and pride of three generations of our family, and these accolades inspire us to keep raising the bar.

We are grateful to our team, our families, and our loyal customers for being part of this journey. Your support allows us to continue creating smallgoods we are proud of - both here in Australia and on the world stage.