Tasmanian Salami Prize 2026

Tasmania’s own home-made salami competition is back at the 2026 Highlands Bushfest at Bothwell, Saturday 21st November and Sunday 22nd November.

We’re looking to celebrate Tassie’s best home salami makers with a particular focus on game and wild caught meats.

Competition is exclusively open to all Tasmanians in the following classes:

• Wild Game Salami

• Italian Style (Southern & Northern)

• Other European or New World Salami

We’re partnering with Highlands Bushfest to bring you the awards ceremony, salami making demonstrations and a salami masterclass and tasting for all participants.

Wild Game Style:
A style of salami that is made with more than 50% of wild game meat including venison, wallaby, kangaroo, duck etc (pork fat is permitted). 

Italian Style:
Northern: Traditionally made with the use of the following ingredients, pork and a blend of spices including pepper, cinnamon, cumin, and nutmeg as well as the use of garlic. Most Northern Style salami is made in casings ranging in diameter 50-60mm. Salami made with paprika or capsicum paste are not permitted in this class.

Southern: It can consist of the following ingredients: pork, chilli, paprika and/or pepper paste; and/or fennel seeds as flavouring. Size can range from cacciatore 40mm, salami 50mm or soppressa 80mm. 

Other European Style:
Salami made with pork in the styles originating from European countries other than Italy. Styles include saucisson sec, chorizo, Hungarian etc. Salami may be smoked.

Monday 30th August: Entries Open
Sunday 1st November: Entries Close
Saturday 7th November: Salami Drop-Off Locations Open
Monday 16th November: Salami Drop-Off Locations Close
Thursday 19th November: Tasmanian Salami Festival Judging
Saturday 21st November: Results & Winners announced at Highlands Bushfest 2026
Saturday 21st November: Tasmanian Salami Prize Entrants Masterclass (at Highlands Bushfest 2026)
Sunday 22nd November: Salami Making Demonstrations at Highlands Bushfest 2026

KEY DATES

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