Hand-made salami from a small-town producer on the Castlereagh Highway, an hour north-west of the Blue Mountains escarpment. Air-dried, free-range, made in small batches with local beef, fresh garlic and chilli — sold by heat: mild cacciatore through to the Bum Burner. The Cullen Bullen storefront opens Thursday to Sunday; otherwise find them at NSW farmers' markets or shipping nationally. A genuinely independent charcuterie operation in the Sydney–Central West corridor.
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