Shipping Information: Our Deda's Smokehouse online store delivers a range of our delicious meats Australia-wide via Australia Post. We charge a flat rate of $11.90 for postage to help cover part of the costs of shipping. Free shipping is available for orders over $100, and this will apply automatically at checkout. We use standard post, which typically takes 3-7 business days from the day of dispatch depending on your location. We aim to dispatch orders within 1-3 business days. Returns Policy: Due to the nature of our products, we do not accept returns. We kindly ask that you choose carefully when placing your order. If you have any concerns about your product, please submit a contact request using the form provided on our 'Contact Us' page. We will do our best to respond to your query as promptly as possible.

Yes, absolutely! All of our meats are gluten-free, with no added fillers. We take pride in making our salami in the artisan, traditional way, ensuring the highest quality and flavor in every bite. We want you to taste the difference!

Pretty much anything and everything! Salami is a traditional method of meat preservation, and our recipes are inspired by various regions of Europe. Think of it like pasta—it's versatile, and everyone has their own way of enjoying it! We recommend adding salami to your pasta dishes for a burst of flavor, or try it in omelettes, scrambled eggs, sandwiches, cheese boards, stews, and soups. And for all the parents out there, kids love it sliced up in their lunchboxes with cheese and crackers!

No, salami is a cured sausage made from fermented and air-dried meat. Traditionally, in Southern, Eastern, and Central Europe, salami was made by peasants as a way to preserve meat, allowing it to be stored at room temperature. This helped to replace inconsistent supplies of fresh meat. If you're cooking with salami, we recommend only heating it briefly to enhance and release its full flavour.

To store salami, wrap it in paper towel or a tea towel, and place it in a cool, dry area away from sunlight, humidity, and insects. Salami is a shelf-stable product but requires dry, cool conditions. Keep in mind that not all pantries are the same; if yours tends to be moist, this could affect the salami's quality. While refrigeration is an option, if you choose to store salami in the fridge, be sure to wrap it in a tea towel or paper towel. Salami, like us, likes to breathe. Avoid using plastic wrap (such as cling film), as it can cause the salami to sweat. If this happens, allow it to dry out and return it to a cool, dry storage area—whether in the fridge or elsewhere. For the best flavour, let the salami come to room temperature before consuming. Like cheese, salami tastes best when enjoyed at room temperature.

Like the finest things in life, salami gets better with age as the flavors become more intense. Our grandparents often preferred their salami when it was firmer and more aged, while kids typically enjoyed it while it was still young and soft. Ultimately, it’s all about personal preference. That said, we recommend consuming your salami within 20-30 days from opening for the best taste and texture—if it lasts that long! If it becomes too tough for your liking, try adding it to pizza, pasta, or scrambled eggs to soften it up and bring out the flavours.

Our salami may develop both white mold (Penicillium nalviogense) and green mold (Penicillium glaucum). These are harmless strains, similar to the mold found on cheese. However, if you have a penicillin allergy, we recommend removing the mold before consumption by wiping the salami with vinegar or, if possible, peeling the casing. In some cases, meats like Chabai/Kobasica may also show white salts on the surface. These are harmless as well, but if you prefer to remove them, simply wipe the surface with a damp cloth.

The following information is derived 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 <1% of nitrates for the purpose of safe consumption. For more information on nitrates visit: https://www.foodstandards.gov.au/consumer/additives/nitrate