Salash Delicatessen were the first and are the only current producer of proper, real salami in New Zealand. A family business, Salash is currently run by the two brothers Pedja and Gradimir.
In June 2009 the rest of the family moved to New Zealand and just one month later Salash was established. With approval from their landlord, a single garage on Portage Road, New Lynn was converted into small production and they were open for business.
Salash showed that products could be made with no (at that time mandatory) sodium nitrate.
The family have a rich history in food beginning with the brothers’ grandpa Lazar and his love for producing naturally cured-meats the traditional way at his village home of Ridjica, that was a passion inherited from his own father, great grandfather Deda Bracika. Together they hand-processed raw meats. This skill and knowledge was passed down to the brothers’ father Dragolsav. After gaining experience, he then went on to be a restaurateur, head chef, and master butcher and operated his own traditional deli in Serbia.
Since early 2011, the company has been based in a small factory in Onehunga where there is more space for smoking, aging and drying rooms.
“Since opening our shop, we have had the pleasure of sharing nice simple dishes with people and we’ve received really good feedback, so we are looking to expand,” Pedja said.
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