Long before refrigeration existed, ancient cultures needed practical ways to preserve meat, and salami emerged as one of the most effective and flavourful solutions.
Origins Rooted in Antiquity
The earliest forms of salami can be traced back to ancient Mediterranean civilisations such as the Romans and Greeks, who perfected the art of curing meat using salt, fermentation, and air drying. These techniques allowed meat to be safely stored and enjoyed long after slaughter, a crucial advantage in times when fresh food was not always readily available.
Different regions developed their own recipes and methods, influenced by local climate, available spices, and cultural preferences. This is why today’s salami varieties—ranging from the spicy Calabrese to the mild and delicate Milano—each carry a unique story and flavour profile shaped by centuries of tradition.
Goose on the Loose Salami: Honouring Tradition with a Modern Twist
At Goose on the Loose Salami, we are proud to carry forward these time-honoured curing practices. Our artisan salami are crafted using classic methods blended with modern quality control to ensure every batch delivers authentic flavour and exceptional texture.
Whether you’re biting into our spicy Calabrese, rich Duck with Juniper Berry, or our signature Milano style, you’re tasting a product that honours generations of cured meat craftsmanship. Each flavour embodies a link to the past, refined for today’s discerning food lovers.
Salami’s Journey to Gourmet Tables
From its humble beginnings as a practical necessity, salami has evolved into a gourmet favourite worldwide. It now graces charcuterie boards, wine pairings, and everyday snacks with equal ease. This enduring appeal is a testament to the balance of tradition, quality, and flavour that defines salami—and that Goose on the Loose Salami strives to deliver with every slice.
Enjoying salami is more than just eating meat; it’s savouring a piece of history, a connection to culinary heritage, and a celebration of artisan skill.
