Salami Day is celebrated annually on September 7th.

This day is dedicated to appreciating and enjoying salami, a cured, fermented, and air-dried sausage in various flavours and styles.

Traditionally made from pork, salami can also be crafted from beef, lamb, duck, and other meats.

Making salami involves grinding the meat, adding spices and herbs, and then air-curing it in a casing for 30 to 90 days or longer.

While the exact origins of salami are somewhat unclear, it has been a staple in Southern, Eastern, and Central European diets for centuries.

To celebrate Salami Day, you can enjoy salami in various ways, such as sandwiches, charcuterie boards, or pasta dishes.

It’s a great excuse to pair different varieties with your favourite cheeses and wines, pasta, biscuits, or bread.

The choice is yours, and you can undoubtedly find many complimentary options to pair with your salami at your Accredited Farmers Market this weekend!

Find your local VFMA Accredited Farmers Market at www.vfma.org.au where you can indulge in buying all your favourites.🍓🍯🥞

INTRODUCING GOULBURN VALLEY (GV) PORK....

The Team at GV Pork has been bustling over the last few months.  VFMA EO Sarah Parker had a quick chat this week to find out precisely what they have been doing and their plans for the future.  We also thought it was a great idea to learn more about the faces behind the business!
 
Troy grew up on a farm in SA, where his father and Uncle raised a small herd of pigs in a mixed indoor and outdoor operation. In addition to the pigs, they also raised sheep, cattle, ducks, and chickens.

His father and uncle processed all livestock on the farm to feed the family, so his connection with where food came from started at a young age.

Troy, I worked in intensive piggeries in his teens, moving away from the industry for some time while he followed his passion for cattle and horses, which took him to America and different parts of Australia.

Troy met his wife Abby, who grew up a city girl in Melbourne but was passionate about getting out of the city and becoming a farmer.

Once married, they purchased an 80-acre irrigation farm in Wyuna (between Shepparton and Echuca). They have since had three beautiful kids: Bonnie, 7, and twins Colt and Hazel, 5, who all love the farm life.

As a family, they started questioning their fit with modern farming practices, exploring alternative farming methods, and discovering regenerative agriculture. The more research they did, the more it resonated and made perfect sense.

They started planting multi-species cover crops and moving our cattle daily. In the back of his mind, Troy kept thinking pigs would be a great addition to the farm to fertilize the soil.

Troy followed Darren and Sharron, the creators of Goulburn Valley Pork, on Facebook, admiring what they were doing.

Then a post came up that they were selling up, and he reached out to them to see if they would be interested in us taking on their business.

"Luckily for us they welcomed the idea with open arms. We are very thankful for all the help and support that Daz and Shazza have given us."

Today, Tory, Abby, and the family are extremely passionate about producing in a manner that is healthy for the animals, the people, and the environment.

“Having the ability to give this to our family and our farmers market community gives us so much joy. It is very exciting for us to be able to supply you and your family with the same nourishment we give ours.”

You can find Troy and the GV Pork Range of fresh, delicious produce at the VFMA Accredited Farmers Markets in Tallarook, Nagambie, and Echuca.

The Team at GV Pork recently purchased the Main Street Butcher in Kyabram, which allows them to expand their range with beef!

A re-branding is in the pipeline, too!

We look forward to watching their growth in the future.
 
You can keep up to date with these exciting changes and diversification via their FACEBOOK PAGE.