Victorian family taking on the salami giants

Free range pork is one of the key ingredients helping the Mele family produce some seriously good smallgoods at Kilmore.

Measuring up as one of the smallest salami-makers in the state, the Mele family’s The Meat Room packs an award-winning punch.

Taking on the likes of major smallgood producers like Bertocchi and Don, the Kilmore family’s enterprise has scored a swath of titles in recent years as their range of salamis rise to the top.

A passion for salami inspired Kathy and James Mele, with the help of their teenage children, to embark on their venture, which has now grown to include a providore where they sell their produce along with other local meats, wines and cheeses.

“Paddock-to-plate was our focus when we first started in 2012, but we followed my husband’s love of salami and now here we are,” Mrs Mele said.

NEWS: The Meat Room Kathy and James Mele created The Meat Room at Kilmore East.

“It took us three years to get our license, which was the first one granted in 10 years.

“In 2023 we entered five of our salamis in the Traditional Salami (fermented) category in the 2023 AMIC Australian Charcuterie Excellence Awards, and we were awarded five gold awards.

“Our Fennel Salami also won the Overall Category Champion, which we were all quite chuffed with.

“We get all our pork from Limestone Pork which is all certified free range.”

Alongside their salamis and providore, the Meles are also hoping to start-up a restaurant.

“We have a large market garden, just under an acre, so we would love to use what we grow and source other local ingredients from other like-minded growers doing great things.”