Girolamo Wagyu Cecina

This one is going to be HUGE.

From the slow-cured Wagyu, ink-black salamis to the beautifully crafted Terrines & Pates from Robbie Bell (City Larder), this is your chance to go deep on one of the world's oldest and most craft-driven food traditions — with some of the most exceptional product in the country right in front of you.

Join the Fino Foods team for an immersive charcuterie tasting session designed for kitchens and retailers who want to understand not just how to use these products, but where they come from, how they're made, and why that matters on the plate.
Expect a guided tasting of a selection of charcuterie from the Fino portfolio, covering cured beef, whole-muscle cuts, fermented salamis, and Australian-made smallgoods.

Discussions on production craft, provenance, and menu applications. Q&A with the Fino Foods team.