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Salash Delicatessen are new to Farro and we can not be more excited to have their amazing hand made small goods for you to enjoy. You have been able to enjoy them as an Auckland local if you dine at Golden Dawn or at the Mt Eden Cloak room and may have even commented on how simply amazing that cured meat was!

Salash hold their traditions close to their hearts and have a wonderful story that we wanted to share with you. Pedja and Gradimir are the two brothers behind Salash Delicatessen and their passion is so evident in this incredibly cured meat.

In their ancestral home town of Sombor, in north-western Serbia, communities have a great passion for enjoying good food and sharing generous hospitality and since the 16th century the mix of cultures that have come and gone through the area has left wonderful food diversity.

Their regional craft of producing real dry-cured meats has remained unchanged for well over 300 years and dating back to their grandpa Lazar whose  first love was producing naturally cured-meats and salami in the traditional way at his village home of Ridjica, near Sombor – a passion inherited from his own father – great grandfather Deda Bracika.

Using the winter months as the time to process the raw meats for the seasons ahead ,their sharig of family traditions and food wisdom was learnt by their own father, Dragolsav, from a very early age.

As a young boy during the 1960′s, Dragoslav (Draza) was keenly involved in all aspects of traditional home butchery and became dedicated to the art of curing meats naturally. Apprenticing under the expert Deda Laza, Draza learnt his craft well.

After gaining extensive commercial experience, he went on to achieve great success as a restaurateur, head chef, a master butcher and operated his own traditional meat delicatessen in his hometown in Serbia.

Pedja and Gradimir arrived into this world of family traditions and meat in the 1980 and 90’s and growing up as part of this rich history how could they not take it up themselves!

With many fond memories as small boys, helping their father and grandfather in the mystical ways of producing delicious cured-meats and enjoying the spirited rustic community gatherings, they saw great potential for this age-old craft in their increasingly modern world.

Gradimir, already skilled in home butchery from an early age, became a trained chef whilst older brother Pedja had by now moved to New Zealand and, with a passion for real food and an eye for good business, set his sights on another goal – to unite his family and combine their expertise in order to start production here.

In 2009 the whole family started in business at their new home in Auckland  and by 2011 saw a welcome expansion into larger commercial premises.

Salash means {Serbian: Salaš}, is a traditional farm estate, a genuine monument of Vojvodina’s culture and a true jewel engraved on the vast Pannonian plain of northern Serbia. The word literally means “a protected place”. Usually distanced from urban areas, these historic dwellings consist of a solid farm house and accompanying buildings rooted on the richly fertile alluvial soil. They were built with a wish to be close to the land and engaged in honest, hard work to enjoy a good life. Nowadays, they are places of tranquillity where townspeople may easily find much-needed rest while enjoying traditional food and drink.

We really appreciate the fine sentiment of Salash and have been enjoying their delicious meats with a glass or two ourselves. You will find their meats and them instore over the month as our Producer of the Month and whilst we would like to keep them a secret so there is more for us – we also can’t help but share their amazing product.