THE colder weather and long weekend mean only one thing to the Swan Hill Italian community — salami making time.
The long-lasting tradition unites families for a long weekend of messy meats, kilograms of spices and hours of yelling at each other across Nonno’s tiled garage.
The result is a bucketload of salamis ready to give to friends, family, neighbors or anyone who looks their way.
Italian local Sam Rovere came to the Swan Hill region with his family when he was four years old and has been making salami with different generations of his family his entire life.
Some of his earliest memories include making salami with his cousins, the Violis.
“It’s a tradition now that they brought over from Italy but for them it was just the lifestyle,” he said.
Mr Rovere explained that the salami making process began as a way of survival to make meat last longer before they had access to refrigeration.
He was taught the process from his father and has passed the same methods onto his children Josie, Paul and Carmel, as well as some of their Australian friends too.
Mr Rovere said the future of the salami making tradition relies on the commitment of the younger generations to get involved.
Woorinen’s Mario Mangiameli also shares fond memories of salami making with his family.
“I continue to do it for tradition I suppose and I hope it will carry through to the next generation too,” he said.
“It’s mainly just about spending time with family and the actual salami that’s made is a bonus.
“Knowing what is in the salami and how it is made more naturally is good too and I also love the challenge of making it better every year.”
Mr Mangiameli explained the controversial superstitions passed down from his late father Michael.
Before the weekend commenced, his father would politely ask the women if any of them were menstruating.
If they were, the wives’ tale suggested their participation would spoil the meat.
A similar superstition shared across the community was that any bread present in the place of salami making could also spoil the meat.
Even a crumb would be enough to ruin everything so absolutely no bread was allowed in the vicinity.
Mr Rovere shared that in his family when the women were eventually invited to salami weekend, they were required to wear thick headscarves to prevent any hair from entering the mixtures that would ruin the meat.
Mr Mangiameli said the wives’ tales have since been debunked but remain a fun talking point each year.
The community continues to have strong Italian ancestry with almost 5 per cent of locals possessing Italian heritage according to a 2021 Australian Bureau of Statistics report for Swan Hill and Robinvale.
The percentage could be considered even higher if honorary or self-proclaimed Italians like Greg O’Bree are included.
Without an ounce of Italian blood, Mr O’Bree has begun creating his own salami creations, determined to show Italians that the Aussies can do it too.
Salami makers and lovers are encouraged to attend Euston’s Great Murray River Salami Festival on Saturday, November 8.
The family friendly event will have live music, food and drink stalls, family fun and of course a salami making demonstration and competition.
The winner will be determined by The Meat Room’s James Mele.
Travelers to Swan Hill must not be deterred by any large hanging meats they spot in backyards; it’s simply Italians doing their thing.
Instead, be sure to compliment any salami you try and you will be sure to go home with a bagful.
