TGT Mareeba Salami and Sausage Competition Festa
SPECIAL GUEST JUDGE MR JOE AVATI
There will be a panel of 5 expert judges who will decide which is the best homemade salami and sausage in the festa. There will be several awards with our expert judging panel rating each entry out of 20 in the areas of Taste, Aroma, Density and Colour.
So, for all you people who think yours is the best, now is your chance to enter this competition to prove your point with great prize money up for grabs for the winners.
There is an undeniable art to making salami and sausages.
This method of curing meat is one the oldest, pre-dating ancient Rome. It’s original Latin name Salumen, literally meant ‘combined salted meats. Interestingly, it is one of the few ‘cooking’ processes that remains predominately in the domain of the male. Maybe because of the very physical nature involved in some of the steps.
Historically, salami was popular throughout Southern, Eastern, and Central Europe. Today, many of us associate salami with Italian cuisine, as it arrived on our shores during the post-WWII era with the new Italian immigrants. Many salamis were, and are, still made to a traditional and often secret ‘family recipe’.
In years gone by in Italy, one pig could feed an entire family. This could see them through the whole of winter as every part was used and nothing was thrown out. After this was all finished with, the families would get together to celebrate finishing their hard work and they would celebrate with music, dancing, wine and of course salami and sausages!
Now, that we have the first Mareeba TGT Salami and Sausage competition Festa, this is a fantastic opportunity to bring back this important celebration. The Festa includes a day celebrating the ancient tradition of Salami and Sausage making showcasing the best artisan in the region. These festa would not be complete if there was not a competition to decide whose salami and sausage was the best tasting!