Established in 1978, Puopolo spent 40 years serving the food service and manufacturing sectors and now, out of the experience gained from 40 years’ hard work, a new Puopolo business unit has emerged.
The new business unit – which inherits and maintains the family name – is already distributing to Melbourne’s best restaurants and delicatessens.
Having learned and inherited the passion for salami making from our father, we’re now sharing it with our extended family, including our wives, staff members, loyal suppliers and partners.
We start with traditional recipes and ingredients - key factors for making salami and cured meats - but the last and most important step in our process is carefully dry ageing our products. This is the true secret to achieving the quality and taste of our original Italian recipes.
Our company is based in Melbourne but, thanks to an extensive network of distributors, we’re able to supply our smallgoods Australia wide.
We’ve learnt from experience that the secret of a recipe is not just enclosed in the careful selection of ingredients and in the balanced use of salt and spices. Method and conditions for dry ageing are equally important.
The skills required to manage both the curing and dry ageing phases can only derive from experience and passion.
The traditional method of salumi making, dating back to the most authentic Italian recipes, is carefully respected in our production site where quality is a consistent and primary goal.
Puopolo's wide range of salami and cured meats is produced in a state-of-the-art food premises where each step, from meat selection to packaging and dispatch is made under the judicious and tireless supervision of expert staff members.
Puopolo's range of salami and cured meats, some of which have only recently been discovered by the Australian foodies, comes from a broad Italian culinary culture.
In Italy the variety of smallgoods is much wider than in Australia and it’s used in an unbelievable number of traditional and modern recipes.