Question 1

Shipping Information and Cost

Accepted Answer

Our Deda's Smokehouse online store delivers a selection of our delicious meats Australia-wide. Postage is flat rate charge of $11.90. Free Shipping applies automatically to orders over $150. Standard post is used and usually takes 3-7 business days from the day of dispatch. We try and dispatch orders within 1-3 business days. Please note we travel interstate weekly for markets.   We do not accept returns due to the nature of the product so we ask you choose carefully. If you have any concerns with your product please submit an individual contact request in the form provided on 'contact us'. We will endeavour to help answer your query as quickly as we can.

Question 2

Are your meats Gluten-free?

Accepted Answer

Yes they sure are! Our meats are gluten-free with no added fillers. We have always been brought up on making salami the artisian and traditional way - we want you to taste the quality.

Question 3

What can I use your meats for?

Accepted Answer

Everything and anything! Salami is simply a methodology of meat preservation. All our meats come from different parts of Europe. It's kind of like pasta, versatile but yet everyone has their preferences!  We always recommend throwing salami into your pasta dishes for fuller flavour. Other ideas include adding to omelettes, scrambled eggs, sandwiches, cheese boards, stews and soups. And for all the parents out there, the kids love it cut up in their lunchbox with some cheese and crackers!

Question 4

Do I need to cook salami?

Accepted Answer

No. Salami is a type of cured sausage consisting of fermented and air-dried meat. In Southern, Eastern and Central European, peasants would create salami as its properties allowed it to be stored at room temperature. This tended to replace inconsistent supplies of fresh meat.   If you're creating with them, we recommend only heating them for a short time to expose their flavours.

Question 5

How long do they last?

Accepted Answer

Like the finest things in life, salami gets better with age as the flavours become more intense. Our grandparents used to prefer eating them when they were tough, while the kids liked them while the salami was still young and soft. It is all about preference. We notice most people prefer to consume it within 45 days (if it lasts that long!).

Question 6

How do I store them? Do they need refrigeration?

Accepted Answer

Wrap with paper toweling or tea towel then store in a cool and dry place away from sunlight, humidity and insects. Salami is a shelf stable product but requires dry and cool conditions. Not all pantries are equal, depending on your conditions, you might find your pantry is a moist location.   You are welcome to store it in the in a refrigerator. However if you store it in the refrigerator, wrap it up in a tea or paper towel. The salami is like you, it likes to breathe. Plastic (like cling wrap) will make the salami sweat. If this happens, let it dry out and restore it to a cool and dry storage location (fridge or otherwise).   Finally, let it to come to room temperature before consuming. Like cheese, salami tastes is best consumed at room temperature.

Question 7

What happens if the salami shows white speckles?

Accepted Answer

Our salami can have both white mold (penicillin nalviogense) and green mould (penicillin glaucum). Both are harmless strains, similar to mould found on cheese. If anyone is allergic to penicillin then before consumption we recommend removing the mold by wiping the meat with vinegar or if possible peeling the casing.   Meats like Chabai/Kobasica may have salts coming to the surface which are white in colour. Again, these are harmless but if you do not like the appearance, simply wipe with a damp cloth.

Question 8

What are nitrates and why are they used?

Accepted Answer

The following information is dervied from Food Standards AU/NZ. Nitrates and nitrites are naturally occurring chemicals. They are a combination of nitrogen and oxygen. We tend to find these chemicals in our own gardens through soil. Generally, the food we go such as vegetables and fruit, often contain high levels of nitrates. But nitrates are also used in the form of sodium or potassium salts to prevent the botulism-causing bacteria 'Clostridium botulinum' from forming in salami. The level of nitrite added to meat products is limited by Australian food law. However, at Deda's we only use as much as needed to keep from bad bacteria from growing. All our products use