Thursday, February 26, 2009

Best Sausages in New Zealand

Greg Scopas and Kathryn Katavich of Salumeria Fontana

Congratulation to Slow Food Waitakere member Greg Scopas, winner of the 'Best Sausages in New Zealand'  2009 Cuisine Artisan Awards.

Greg, of Salumeria Fontana, scooped the supreme award with his Sicilian Sweet Fennel Sausages made by hand in Wellsford using Canterbury's finest pork. Judges said the Salumeria Fontana sausages were "handmade with the greatest of care and the best of ingredients" and "exemplify top-notch artisan fare". They found his Sicilian Sweet Fennel Sausages "beautifully elegant, sweet and fresh, with great flavours, tasting clearly of pork and fennel and with perfect seasoning and tender skin". All Salumeria Fontana sausages are preservative- and gluten-free, and made from Murrellen pork from Canterbury, which can be traced right back to where it came from. Greg said winning the award was "just huge. We are pretty fussy about what we do, and it's good to get the recognition." Well done!


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