The secret to a truly elite picnic isn’t the basket or the view—it’s the pairing. When you match the right artisan meat with a local wine, the flavours don't just sit together; they sing. Whether you’re leaning into the gamey richness of Kangaroo or the buttery melt of a Pork & Truffle, we’ve got the ultimate guide to pairing your board with the perfect drop.

1. The Earthy Match: Pork & Truffle Salami + Pinot Noir

This is the "special occasion" pairing. The Pork & Truffle salami is rich, decadent, and deeply aromatic. To balance that intensity, you need a wine with enough acidity to cut through the fat but enough earthiness to complement the truffle.

  • The Wine: A light-to-medium-bodied local Pinot Noir.

  • Why it works: The cherry and forest-floor notes of the Pinot wrap around the truffle like a velvet blanket.

2. The Spicy Kick: Chilli Bomb + Riesling or Rosé

If you’re packing the Chilli Bomb (Pork) or the Calabrese, you’re dealing with serious heat. Most people reach for a heavy red, but that can actually make the chilli sting a bit too much.

  • The Wine: A crisp, dry Riesling or a chilled Grenache Rosé.

  • Why it works: The ice-cold temperature and high acidity of the wine act as a fire extinguisher for the palate, refreshing your mouth for the next spicy bite.

3. The Wild Side: Kangaroo or Venison + Shiraz

Native and gamey meats like Kangaroo and Venison salami are leaner and have a more complex, iron-rich flavour profile. They need a wine with "big shoulders" to stand up to them.

  • The Wine: A bold, peppery Shiraz.

  • Why it works: The dark fruit and spice of a local Shiraz mirror the wild, rugged flavours of the game meat. It’s a robust, unapologetic pairing.

4. The Herbaceous Duo: Pork Fennel & Garlic + Sauvignon Blanc

The Pork Fennel & Garlic is a crowd favourite for a reason. It’s fragrant, bright, and classic. Because of those herbal notes, you can actually veer away from reds entirely.

  • The Wine: A zesty, herbaceous Sauvignon Blanc or a Vermentino.

  • Why it works: The "green" notes in the wine highlight the fennel seeds, making the whole pairing feel incredibly fresh—perfect for a sunny afternoon.

Picnic Pro Tips:

  • Temperature Matters: Take your salami out of the cooler about 15 minutes before eating. Cured meats like Saucisson or Cacciatore Mild express their fats and flavours way better at room temperature.

  • Don't Forget the Acid: Pack some cornichons or pickled onions. They reset the palate between different salami and wine varieties.

  • Keep it Simple: One great salami, one great cheese, and one perfect bottle of wine beats a cluttered board every time.