Tasmanian Salami Prize 2026 Entry Form

Tasmanian Salami Prize Masterclass

All entrants into the TSP can book up to 2 places at an exclusive Salami Masterclass with Chief Judge, Dave Cann, on Saturday 21st November at the Highlands Bushfest in Bothwell.

This will be an opportunity to get broad feedback regarding the entries into the TSP, taste the winners and ask direct questions regarding salami production.

Please enter the details for each salami entry separately.
Click "Submit" button at the end of the form to enter your next salami. 

Each salami entered must be presented in a single, unsliced 200-250g piece in vacuum sealed pack.

Wild Game Salami

Salami made from any combination of game or wild caught meats including venison, wallaby, duck etc. Salami can utilise any combination of spices. Must not contain more than 50% pork meat.

Traditional Northern Italian Style

Traditionally made from pork and a blend of spices including peppercorns, cinnamon, fennel, and nutmeg as well as the use of garlic. Does not include capsicum, paprika or bell pepper. Usually in larger format casings, eg 50mm+.

Traditional Southern Italian Style

A traditionally rustic style made from pork with a combination of chilli, pepper paste and/or paprika. Fennel seeds are also common as flavouring. Size (diameter) can range from cacciatore 40mm to soppressa 80mm.

Tasmanian Own Style Salami

Embracing influences from around the world and Australian fusion flavours, this catagory celebrates various styles of salami made from at least 50% pork, lamb or beef using techniques and flavours originating from countries other than Italy. All cold smoked salami should be entered into this class.

Please read Class Descriptions careful and select the correct class for your salami. Salami entered into the wrong class will be removed from the competition.