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218 Cooper St, Epping VIC 3076
📞 (03) 9422 1711
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Laverton North Branch
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Unit 2/176-178 Cherry Ln, Laverton North VIC 3026
📞 (03) 9422 1711
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Salami & Sausages
Salami season in Melbourne runs from about May to August, when the garages get cold enough to hang meat. This is everything the season needs, and most of our customers work through it in the same order every year.
Start with the grind. Hand mincers for a household batch, electric mincers and motor attachments when several families are working together, and the knives and plates that wear out and need replacing.
Then the mix and the fill. Meat mixers, sausage fillers from Reber, FLB and Trespade, curing salt and cultures, and seasoning packs if you would rather not weigh spices yourself.
Casings are the decision people ask us about most. Natural casings and bungs for the traditional result, collagen casings and wraps when you want a consistent diameter with no soaking.
Then hang it. Netting and netting tubes, string, hooks and gambrels, and salumi curing cabinets if the garage will not hold temperature. Watch it with a hygrometer, and slice it on a meat slicer when it is ready.
Hundreds of lines, in stock at Laverton North and Epping. If it is your first year, come in and talk to us before you buy anything.
548 products
548 products
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$7.00 AUD
A replacement crank handle for Rigamonti mincers, art 120/126/125. The part that takes every bit of force you put through the machine, and the first thing to go if it has been leaned on hard. Match the art number on your mincer to the one listed here, or bring the old handle into Laverton North or Epping and we will match it at the counter.
The Butcher Buddy BuddyMix manual meat mixer is ideal for creating large quantities of gourmet mince. The stainless steel hopper is easy to clean after use.
Specifications:
- 40 L Hopper
- 25kg capacity
Foot control pedal for FLB motors.
Keep both hands free while operating your FLB motor.
$39.90 AUD
The red silicone seal for the piston plate on Trespade sausage fillers in the 3, 5 and 7kg models. The seal is what keeps air behind the plate rather than in your sausages, and once it hardens or tears you will notice the difference straight away.
Confirm your Trespade is one of those three capacities before ordering, and we are happy to check it with you.
$35.00 AUD
Galvanised steel comes in a box of 1000. Can be used to clamp dehydrated casings.
Designed for home and semi-professional sausage and salami making, this heavy-duty horizontal filler offers a practical, durable and efficient alternative to filling through a meat mincer.
Available in 5L and 8L capacities, the filler is constructed predominantly from highly polished stainless steel and fitted with strong solid-steel gears. The larger, durable gear system is designed to handle repeated use while avoiding the common gear failures found in machines that use nylon or lower-grade cast-alloy components.
An integrated air-release valve in the plunger helps reduce trapped air, producing more consistent sausages and salami with fewer air pockets.
Two-Speed Gear System
The filler features two gear settings:
- Slow gear: Used for controlled and consistent filling.
- Fast gear: Used only for quickly retracting the plunger when reloading the canister.
Important: The fast gear must only be used for retracting the plunger. Using the fast gear while filling may damage the machine and void the warranty.
Includes Four Straight Stainless-Steel Nozzles
Each filler includes four straight filling nozzles with the following tube diameters:
- 16mm
- 22mm
- 32mm
- 38mm
Straight nozzles provide greater flexibility than tapered nozzles and allow the filler to be used with both natural and collagen casings.
The smallest recommended collagen casing size for this filler is 26mm, such as Nippi 260.
Why Use a Dedicated Sausage Filler?
Although thicker sausages can sometimes be filled using an attachment fitted to a meat mincer, a dedicated hand-operated filler offers several advantages:
- Faster and easier filling
- Greater control over filling pressure
- Suitable for natural and collagen casings
- Capable of filling both thin and thick sausages
- Helps prevent the meat mixture from heating during filling
- Produces a more consistent finished product
Stable Horizontal Design
The horizontal configuration provides excellent stability and is generally easier to operate than many vertical-style fillers. Table clamps are included to help secure the machine firmly during use.
The 5L filler is a practical choice for smaller batches and can generally be operated comfortably by one person.
The 8L filler has a wider canister and increased capacity, making it ideal for larger batches. Its additional size and weight improve stability, although two-person operation may make filling and handling easier.
Choosing Between the 5L and 8L Models
5L Sausage Filler
- Suitable for home use and smaller production runs
- Easier for a single operator to manage
- Reduces the need for frequent refilling compared with smaller 3L machines
- A practical balance of capacity, size and ease of use
8L Sausage Filler
- The largest-capacity hand-operated filler in this range
- Suitable for larger home batches and semi-professional use
- Wider canister provides additional capacity without making the machine excessively long
- Heavier construction and included table clamps provide added stability
- Best suited to two-person operation for maximum efficiency
Product Features
- Available in 5L and 8L capacities
- Horizontal hand-operated design
- Predominantly stainless-steel construction
- Heavy-duty solid-steel gears
- Two-speed gear system
- Air-release valve in the plunger
- Suitable for sausage and salami making
- Compatible with natural and collagen casings
- Four straight filling nozzles included
- Table clamps included for improved stability
- Suitable for home and semi-professional use
Please Note
- The smallest recommended collagen casing size is 26mm, such as Nippi 260.
- The filler is made from highly polished stainless steel. This finish may highlight minor incidental scratches, polishing marks or weld marks. These are cosmetic characteristics of the manufacturing process and do not affect the performance or operation of the machine.
- The filler is designed as a durable, functional piece of food-processing equipment.
- The supplied nozzle tube diameters are 16mm, 22mm, 32mm and 38mm.
- The fast gear is strictly for retracting the plunger and must not be used during filling.
$43.90 AUD
A 1 kg pack of Hot Extra spice pre-mix from Fratelli Pagani in Italy. For makers who want the heat carried right through the batch rather than added at the end. Ingredients and directions are printed on the pack. Ask us for the current specification sheet if you are scaling the mix against a set meat weight.
An 875g Honey Soy sausage pre mix that makes up to 10kg of sweet, savoury snags the kids will devour. Blend it through your mince for a crowd pleasing sausage with a lovely sticky glaze on the grill. An easy win for the family barbie.
Recipe: try it in our Honey Soy Sausage recipe.
$15.50 AUD
An 875g Thai Chilli, Lime and Coriander sausage pre mix that makes up to 10kg of zingy, aromatic snags. Blend it through your mince for a fresh, fragrant sausage with a proper little kick. A tasty way to bring some Southeast Asian brightness to the grill.
Recipe: try it in our Thai Chilli, Lime & Coriander Sausage recipe.
Everything in our Salami Starter Kit, plus the three things that make the job easier and the salami look the part: a hand mincer, a netting tube and white mould culture. Everything here is something we sell on its own, bundled so you’re not standing in the aisle wondering what you’ve forgotten.
What’s in the kit
- Rigamonti hand mincer with 2 mince discs, blade and sausage funnel
- Round dried casings, 10 pack
- Italian salami netting
- Plastic salami netting tube
- Meat Cure #2 fermenting salt, 200 g
- Bactoferm T-SPX meat culture, with a gel ice pack for the trip
- Bactoferm white mould culture
- Toscano salami spice pre-mix, 200 g
- Salami pricker with safety cap
- Italian cotton string
- Cotton hanging loops, 100 pack
Not included
- Pork and pork fat
- A larger filler, if you’re making bigger batches. See our sausage fillers.
How it works
- Prepare the casings by soaking them as directed on the pack.
- Mince your meat and fat with the hand mincer.
- Mix the mince with the spice pre-mix, Meat Cure #2 and T-SPX culture, following the directions on each pack.
- Fill and prick. Fit the sausage funnel, fill the casings tightly, then prick them to let trapped air out.
- Tie and net. Tie off each salami with string and add a hanging loop. Load the netting onto the tube, push the salami through, then tie off the netting.
- Add the mould using the white mould culture, following the directions on the pack.
- Hang and wait. Dry in a cool, humid, draught-free place. Don’t rush this. Smaller salami are ready sooner than big ones.
Before you start
- Meat Cure #2 is a curing salt, not table salt. It contains nitrites and nitrates, so measure it exactly as directed and keep it away from children.
- The cultures need to stay cold. Put them in the freezer as soon as your kit arrives.
New to it? Read our easy salami recipe, or pop into Laverton North or Epping and we’ll walk you through it.
The gear we’d put together for anyone making their first salami. Everything here is something we sell on its own, bundled so you’re not standing in the aisle wondering what you’ve forgotten.
What’s in the kit
- Round dried casings, 10 pack
- Italian salami netting
- Meat Cure #2 fermenting salt, 200 g
- Bactoferm T-SPX meat culture, with a gel ice pack for the trip
- Toscano salami spice pre-mix, 200 g
- Salami pricker with safety cap
- Italian cotton string
- Cotton hanging loops, 100 pack
Not included
- Pork and pork fat
- A filler. See our sausage fillers.
- A netting tube. It makes netting much easier, and it comes with our Complete Salami Kit.
How it works
- Prepare the casings by soaking them as directed on the pack.
- Mix your meat and fat with the spice pre-mix, Meat Cure #2 and culture, following the directions on each pack.
- Fill and prick. Fill the casings tightly, then prick them to let trapped air out.
- Tie and net. Tie off each salami with string, add a hanging loop and pull on the netting to keep the meat tight.
- Hang and wait. Dry in a cool, humid, draught-free place. Don’t rush this. Smaller salami are ready sooner than big ones.
Before you start
- Meat Cure #2 is a curing salt, not table salt. It contains nitrites and nitrates, so measure it exactly as directed and keep it away from children.
- The culture needs to stay cold. Put it in the freezer as soon as your kit arrives.
New to it? Read our easy salami recipe, or pop into Laverton North or Epping and we’ll walk you through it.
From $10.50 AUD
Premium quality Italian twine. Our salami twine uses specially processed cotton twine and has a food safe coating. It is essential for tying rolled roasts together, shaping meat, tying off salami and keep your sausages, cured meats and salami fresh.
$16.50 AUD
A one piece meat tenderiser with an aluminium handle, from Incasa. Cast as a single piece, so there is no join to work loose or trap moisture during washing up. Use it to flatten and break down cuts before crumbing, rolling or grilling. A simple bit of kit that lives in the drawer and gets pulled out every time a schnitzel is on the cards.
$19.00 AUD
A No. 32 carbon pin for a mincer worm, from Fabio Leonardi. A small part, easily lost, and the mincer will not drive without it. The No. 32 refers to the mincer size, so make sure that is the size you are running before you order. If you are not certain what size your mincer is, send us a photo of the head or the model number and we will confirm it.
$18.00 AUD
A stainless steel mincer plate with 8mm holes for the RGV Duetto. An 8mm plate gives a coarse mince, which is where most people start for sausages before deciding whether to run a second finer pass. Stainless steel, so it washes up and dries without fuss.
Made for the Duetto. Check the plate size and machine against yours, or ask our team at Laverton North or Epping.
From $44.00 AUD
A tin plated cast worm auger for the Garhe manual mincer, size 12/10. The auger is what pushes the meat through to the knife, and a worn flight means slow feeding and a warm mince. Tin plating suits a hand mincer that gets washed and put away. Confirm your mincer is a Garhe 12/10 before ordering.
Complete your mincer setup with this essential No. 8 Basic Kit from RAUT. Includes two grinding plates (4.5mm and 8mm), a sharp mincing knife, 15mm funnel, and secure clamp—everything needed for efficient meat processing and food preparation.
Ideal for home cooks and small-scale food makers looking to expand their mincer capabilities with quality accessories.
- Mincer plate S/Steel RAUT by Salvidor No 8 - 4.5 mm hole
- Mincer plate S/Steel RAUT by Salvidor No 8 - 8 mm Hole
- Mincer knife S/Steel RAUT by Salvidor No 8
- Funnel Clamp to Suit No 8 Mincer Screw worm stabiliiser
- Sausage Funnel No 8 Nozzle 15mm OD
Salvinox Italian stainless steel mincer plate in a 00 kidney cut, hubless. The kidney shaped openings are a coarse cut used where you want texture kept in the mince rather than a fine paste, and hubless means the plate has no raised centre boss.
Sized 00. Measure your plate diameter and confirm hubless against your mincer before ordering.
Professional stainless steel mincer plate from the RAUT series by Salvidor, engineered for efficient kidney and meat processing. This durable plate delivers consistent results for charcuterie, sausage making, and culinary preparation.
Available in multiple sizes via dropdown selection to match your mincer model and production needs.
Cleaning Instructions: Disassemble the plate immediately after use. Rinse under warm running water to remove meat residue. Soak in warm soapy water for 10–15 minutes if needed. Use a soft brush or cloth to gently clean the grinding surface, working in the direction of the holes.
Rinse thoroughly with clean water and dry completely with a lint-free cloth before storage. Do not use abrasive scouring pads or harsh chemicals, as these may damage the stainless steel finish. For stubborn buildup, soak longer or use a food-safe enzymatic cleaner. Store in a dry location to prevent oxidation.
$462.77 AUD
A stainless steel manual meat tenderiser, built as a butcher's bench tool rather than a kitchen drawer gadget. Stainless throughout means it strips down for washing and goes back together without fuss, which is the part that matters when you are using it daily. The price reflects the build. If you are unsure whether this is the right tenderiser for your setup, send us a note and we will talk it through.
$39.90 AUD
Table Mount for fastening the Master Steel Polisher and Sharpener.
$159.00 AUD
This Prosciutto carving vice is an ideal product for presenting prosciutto in style, and solidly securing the ham so that you can cut thin slices safely and efficiently.
An Italian hamburger press and patty maker with an alloy body, for shaping neat, even burgers every time. Press out uniform patties that cook evenly and hold together on the grill. A handy tool for backyard barbies and burger nights at home.
A one piece stainless steel meat tenderiser with a nerve cutter face, for tenderising and preparing meat neatly. The textured head breaks down the fibres for more tender steaks and schnitzels. A solid, hygienic tool that will last a lifetime in the kitchen.
Vintage marble and chrome meat holder for carving roasts, whole hams and prosciutto. White marble platform holds a raised scissor like chrome mechanism. When you squeeze the handles together, the serrated bar releases to open the actual holder. Three spikes on each side holds the meat in place.
$7.50 AUD
Stainless steel gripping tool designed for safe, precise handling of cold meats during slicing. The 18/8 composition ensures durability and corrosion resistance, while the ergonomic pinch mechanism provides secure control without damaging delicate cured meats, prosciutto, or salami. Black finish adds professional appeal to any artisanal kitchen. Essential for charcuterie preparation and food safety.
A stainless steel butcher's track roller hook, 250mm (10 inch) long in 12mm stock. It runs along an overhead track so carcasses and sides can be moved along the rail rather than lifted.
Stainless is the only sensible choice in a room that gets hosed out. Confirm your track profile takes this roller before ordering, and we're happy to check measurements with you at Laverton North or Epping.
$35.00 AUD
A white plastic knife pouch with inserts on both the front and the back, so knives sit in two rows rather than piled in together. Plastic wipes down and hoses off, which is why it is the standard in a working boning room rather than leather.
Keeps edges off each other and off your hands. Come and see how many of your knives it takes before you buy.
$55.00 AUD
Professional-grade meat tenderiser crafted from solid AISI 430 stainless steel. This forged hand pounder delivers reliable performance for breaking down tough cuts and preparing meat for even cooking. The durable construction resists corrosion and withstands repeated use in any kitchen.
Ideal for chefs and home cooks seeking a dependable tool that combines Italian craftsmanship with practical functionality.
Precision Italian-engineered string dispenser designed for the artisan kitchen. Stainless steel frame provides durability and corrosion resistance, while the integrated cutting blade delivers clean, consistent cuts every time.
Bench-mounted manual operation offers reliable performance without electricity—ideal for cheese making, charcuterie, and culinary prep work. Built for professional and home artisans who demand quality tools that stand the test of time.
Showing 330/548
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