WHATS NEW AT STEPHS GOURMET FOODS!?!
Seventh-generation salumi maker Robert and Juliette De Palma was just six when he started working alongside his Italian-born father, Antonio. Now, he makes what Quay and Bennelong executive chef Peter Gilmore believes is the best salumi in Australia.
De Palma senior left his career as a master salumi maker in Puglia in 1971 and found work as a suburban butcher in Sydney. By 1977, Antonio De Palma had saved enough money to buy his own business, passing down the intricate skills essential for his son to make salami, pancetta (cured pork belly), guanciale (cured pork jowl) and bresaola (air-cured beef).
We are very proud at Stephs Gourmet Foods to carry their products
De Parma Salumi - Saucisson Sec with Black Pepper
De Parma Salumi - Basque Chorizo style
De Palma Salumi - Beef Bresaola Salami
De Parma Salumi - Capocollo
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