Questions?

Salami is a type of cured sausage made from ground meat (usually pork) mixed with spices, herbs, and seasonings. It is fermented and air-dried, resulting in its distinct flavour and texture.

Salami is made by grinding high-quality meat, usually pork, and mixing it with various spices, such as garlic, pepper, fennel seeds, and wine. The mixture is then piped into casings and left to ferment and dry over a specific period, which can range from a few weeks to several months, depending on the desired flavour and texture.

There are numerous regional and international variations of salami, each with its own unique flavours and characteristics. Some popular regional types include Italian salami, Spanish chorizo, French saucisson, Hungarian salami and Polish. All have their distinctive characteristics.

When produced and stored properly, salami is safe to eat. The curing process and the addition of certain spices and ingredients help inhibit the growth of harmful bacteria. However, it's important to purchase salami from reputable sources and follow recommended storage guidelines to ensure food safety.

Salami is best stored in a cool and dry place, preferably in the refrigerator. Keep it wrapped tightly in butcher paper or a breathable food storage bag to allow it to breathe. Avoid storing salami in airtight containers, as it can develop excess moisture and affect the quality.

The shelf life of salami depends on various factors, including the type of salami and storage conditions. Generally, whole salami can last for several weeks to a few months when refrigerated. Once opened, they should be consumed within a week or two for the best flavour and quality.

Technically yes but we suggest no!!! Fresh is best! Salami is a traditionally dry-cured product and keeps well for up to 2 weeks. So yes, salami can be frozen to extend its shelf life, it's best to freeze the product you intend to cook and not serve fresh ie for pizzas or pastas. To freeze, wrap it tightly in plastic wrap or place it in a freezer-safe bag to prevent freezer burn. When ready to use, thaw it in the refrigerator overnight.

Signs of spoiled salami include a foul odour, slimy texture, mould growth, or an off taste. If you notice any of these indicators, it is best to discard the salami to avoid the risk of foodborne illness.

Salami, like other cured meats, is a good source of protein and several essential nutrients. However, it is also high in sodium and saturated fats, so it should be consumed in moderation as part of a balanced diet.

All of our Salami are gluten-free. The ingredients are on the label. One salamiwe make “Pork with Blue Vein Cheese” does contain cheese and therefore contains lactose. It is the only salami that has lactose. None of our salami have eggs. Now you can enjoy them with confidence.

Yes, salami is designed to be eaten straight from the packaging at room temperature and doesn't require any additional cooking. Be sure to remove the outer labelled packaging plus the second layer casing.

Salami doesn’t require cooking to be safe for consumption, but it can be cooked when used as an ingredient in other dishes.

We use a high quality casing made from plant cellulose and this should be removed before eating. There are two layers on our salami for freshness, the outer plastic wrap with the labelling, then the tighter inner casing, remove both before slicing and consuming.

Yes in very small quantities this serves two purposes: The preservative sodium nitrite fights harmful bacteria in ham, salami and other processed and cured meats and also lends them their pink colouration through natural processes.

Dry curing is a process used for thousands of years to preserve meat. The meat is preserved using salt and hanging to both cure and dehydrate.

The simple and tasty way to enjoy salami is served on a charcuterie plate or grazing board with cheese, crackers, bread, olives or freshly sliced salami in a sandwich, or just as is. But there are endless possibilities! Cooking with salami will take your recipe to the next level on pizza or in potato salad….Take a look at our recipe suggestions here.

Goose on the Loose salami is available online via our website, at events like markets and food festivals plus we are stocked by premium delicatessens and outlets throughout Australia, click HERE or please see our website for details. You will also find us at various markets every weekend which we advertise weekly on our Facebook and Instagram Pages. Be sure to check in regularly to stay updated and Follow the Goose on our social media pages to see when we will be near you!

For all enquiries about becoming a stockist, please email us at inquiries@gooseontheloose.com.

We use Australia Post's Express Post:

Express Post within NSW:

We dispatch from NSW and below are times within the same state

Most arrive within 1-2 business day 

Some items may take 3 business days

Express Post Interstate:

Most arrive within 2-3 business days 

Some items may take 3-4 business days

WA and NT may take up to 3-5 business days we try to avoid weekend transit

These are Australia Post’s estaimees only. Please note that these may change during peak periods including public holidays such as Easter, Christmas and New Years Eve. There may also be delays in cases of unforeseen circumstances and natural disasters. We will do our very best to get your products to you as soon as possible and will keep you informed.

Refunds and returns may be accepted, however, terms and conditions apply. Please refer to our refunds and returns policy in the footer of our website.

Yes. Every salami product contains some or all pork. Pork is used in unique recipe quantities as one base ingredient for all our salami products, regardless of the flavour variety as Pork is the best suited meat for balance and texture as a partner for optimal results. For example, our Venison and Cranberry or Duck and Juniper salami flavours also contain some pork.

Absolutely! Our salami are made in NSW using 97% Australian sourced ingredients - we love to support local!

Although our salami is made from the highest quality, locally sourced ingredients and free range produce, there are currently no certified organic Goose on the Loose products.

Yes. We are passionate about producing top quality artisan salami and we pride ourselves on only using Australian farmed and ethically sourced ingredients. Therefore, we only source meat which has been produced on certified Australian free range farms. Our pork, which is a base ingredient in all of our salami products, is sourced from Darling Downs, QLD – all our meat is from free range farms!

We love Goose on the Loose salami on its own! However, our salami is the perfect addition for cheese boards and grazing platters. We also recommend using our products in your everyday cooking. Be inspired and try one of our monthly recipes using Goose on the Loose salami. You'll find them on our website under "Follow the Goose" and on our Facebook or Instragram. 

No, however we do ship Australia wide.

No

The staff at Goose on the Loose, can be contacted by email at inquiries@gooseontheloose.com

You can find us on Facebook and Instagram where we enjoy hearing from our loyal customers and followers. 

For all enquiries relating to accounts, please email us at inquiries@gooseontheloose.com

If you have an issues in regards to online orders or retailer and wholesaler orders, please email us at inquiries@gooseontheloose.com