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Some years ago while Greg was travelling in Italy, he spent some time in the city of Bologna. It was there while passing an old hardware shop; he saw a charming wine-cask tap. Greg thought this would make an ideal gift for his uncle who was in the wine business. Talking to the old lady behind the counter of the hardware shop the conversation got around to sausage making. One thing led to another and Greg found himself carrying a rather weighty, old hand-operated sausage-filler around Bologna.


Fast forward to just over a year ago when Greg and his partner, Kath, saw an opportunity to purchase a property with a commercial factory in the countryside at Hoteo North near Wellsford.


This factory included an olives and processing plant. The property was perfect – not only did Greg have a kitchen and storage for his beloved sausages; he now had the opportunity to press the olives from the trees on his newly acquired Hoteo Nth property. It seemed natural to Greg and Kath that they should set up a sideline processing olives for oil, in addition to their gourmet meat products business. 


This is just one of the many stories of how the allure of the golden oil finds its way into the lives of those who otherwise have passed up such an opportunity.

Cuisine Artisan Awards 2015

Our Pork and Leek sausage is another winner at the Cuisine Artisan Awards in 2015.


Cuisine Artisan Awards 2011:

Once again Salumeria Fontana was a winner at the Cuisine Artisan Awards. This time for its deliciously juicy Toulouse sausage spiral.


Cuisine Artisan Awards 2009:

This is what the judges said about our sausages: The judges found his Sweet Fennel Sausages beautifully elegant, sweet and fresh, with great flavours, tasting clearly of pork and fennel and with perfect seasoning and tender skin.

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