Salt Kitchen’s Mick Nunn said in three years since his Delacombe business opened, there had been “a real interest” emerge in charcuterie products. 

“Right here, we’re in a produce bowl. We sit right in the middle of amazing pork, beef and lamb,” he said. “We’re trying to utilise that fresh produce to make something quite special.”

Running as part of the Ballarat Winter Festival, organiser Kate Davis said event and diversity of products – everything from salamis to maple bacon icecream – mimicked the atmosphere of Queen Victoria Market. 

“Aside from going to our beautiful delis, people don’t get an opportunity to go and try these kinds of items."