Smallgoods Manfacturing

The team at Casalinga pride themselves on the quality of the smallgoods manufactured on site. It is a refined craft to adapt traditional European methods passed on through Rob’s family line to also meet the highest standards and guidelines.

Smallgoods include a wide range of cooked, cured, fermented or dried meat products. Shelf lives also vary widely, from a few days for fresh sausage to months for prosciutto. Products such as salamis may be stored at room (ambient) temperature but products such as pâtés and cured meats must be chilled. Some smallgoods are ready-to-eat such as hams while others must be cooked before they are eaten.

In Australia, smallgoods manufacture have traditionally belonged to families who came from Europe. They brought the science, technology and artistry of their trade with them. More recently, smallgoods from Middle Eastern and Asian countries have been manufactured here. Over the past fifty years, supermarkets and the cold-chain have changed the way in which smallgoods have been retailed in Australia and traditional manufacturing methods have had to change as a result.

The Guidelines In 2001 Meat and Livestock Australia (MLA) assembled a group of industry members, researchers and regulators responsible for setting food safety standards to draft guidelines for the safe manufacture of smallgoods. Since the completion of the first edition of the guidelines in 2003 there have been numerous recalls of smallgoods and several outbreaks of food poisoning following smallgoods consumption. The decade has also seen changes in regulation with the promulgation of Standard 4.2.3 in the Australia New Zealand Food Standards Code (Production and Processing Standard for Meat), the Regulatory guidelines for the control of Listeria and in the Food Standards Code re. microbiological criteria for Listeria monocytogenes. There have also been changes to the Australian standard for the hygienic production and transportation of meat and meat products for human consumption (AS 4696: 2007).

Casalinga is a fully accredited Ready-to-Eat meat manufacturer and adheres to all regular lab testings here in Tasmania.

For full details please visit guidelines with DPIPE Tasmania