For Ross Patane, there’s two kinds of salami; hot and slightly less hot.
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He and the crew from Griffith East Rotary were busy over the weekend, as many were, creating a shed full of salami.
“Everyone's gone salami mad at the moment,” Mr Patane said.
A little bit of wine here, some spices there and more importantly, a frosty work environment.
“You can smell the pepper from a mile away,” Mr Patane said. “There’s a lot of work involved, but for the last five years us Rotary boys have been getting together and it’s just a good time.”
With meat as far as the eye could see, the guys put together sausages, ribs, spicy salami and what Mr Patane hoped would break his string of finishes outside the top three at this year’s salami festival.
“My mild one has come in fourth the last two years,” he said.
“The judges don’t tend to like the hot one.”
With the amount of salami they made, there’s sure to be a winner somewhere.