Animal Justice advocates hit out at government funded salami making workshops

Pig owners have hit back at animal advocates amid criticism of a government funded program giving pig owners a chance to learn ‘how to make salami’.

A photo from one of the salami workshops.

A salami row has broken out as animal justice advocates hit out over government funded workshops helping the state’s pig owners learn how to make salami.

Pork barrelling has taken on a new meaning in the halls of state parliament as NSW Agriculture Minister Tara Moriarty was forced to answer questions from Animal Justice Party MP Emma Hurst over a series of meat making workshops directed at pig farmers.

The questions centred on events called “Pig Owners – Learn how to Make Salami” that were hosted by NSW Local Land Services in Albury, Walcha, Uralla, Tenterfield and Tamworth

Ms Moriarty said the rationale for holding the ‘salami making workshops’ was to provide a topic of interest to local pig owners, both commercial and non-commercial.

A total of $21,719 has been spent on the program so far this year.

A photo from one of the workshops.

Ms Hurst has called for future events to be scrapped, questioning whether Local Land Services should be allocating its resources to the program.

“We think we need to transition out of agribusiness altogether and it’s not clear why Local Land Services see salami making workshops as a priority,” she said.

“We already have concerns about how pigs are treated in NSW – most are gassed and despite the money given to the industry, it hasn’t come up with an alternative.

Animal Justice MP Emma Hurst.

“When you look at the crisis with nurse shortages, hospitals, schools and aircon – these are areas where we desperately need money spent. Why is taxpayer money being used to learn how to make salami?”

Northern NSW pig farmer Chris Dockrill – a member of the Australian Pig Breeders Association – hit back at the criticism.

“Salami is a use of good viable meat – what else are you going to use it for if not for meat,” he said.

A photo from one of the workshops.

“Making salami is a technique – the Italians are the gurus and not every farmer knows the ins and outs. It’s a real art.

“The good salmi melts in your mouth and the other salami you try once and wont try again.”

Ms Moriarty has defended the program, saying the workshops also included information for pig owners including advice on pig nutrition.

“(The workshops) are an engaging and interesting drawcard to facilitate the introduction of broader biosecurity and animal welfare messages,” she said.

“Pig owners and in particular non-commercial pig owners who are not required to pay Local Land Services rates are a historically difficult group for LLS to get these important messages to.

“Local Land Service Veterinarians and Biosecurity Officers leverage off the salami making drawcard to deliver extension messages (including) correct identification of pigs and the threats posed by exotic disease.”

To date, the workshops have been attended by 144 people. The cost of the program has included travel logistics.

Ms Hurst has called on the NSW Treasurer to review funding allocated for the program.