Off Mitchell's Lane on the edge of Griffith, this family smallgoods maker turns out northern-Italian air-dried salami, prosciutto and capocollo. Everything is cured and fermented on site, from salami and prosciutto to ham, bacon and sausages, then distributed to wholesalers and retailers across the Riverina and sold direct from a modest retail outlet at the works. In a town where more than half the population claims Italian heritage, house-made salumi is less a novelty than a staple, and Codemo is one of the district's recognised names for it, its products carried by specialist smokehouses and delis well beyond Griffith. There is no cafe or tasting theatre here; it is a producer first, best approached as a place to buy cured meats at the source. For anyone tracing the Riverina's Italian food story, it is a working link back to the salumi traditions the migrants brought with them.