Rita Faranda has been farming in Werribee South since 1969. She and her husband, Tony, have grown lettuce, cauliflowers and broccoli.
Despite leaving Italy in 1960, the 66-year-old grandmother of six has kept in touch with her country traditions by making her own salami once or twice a year.
And Rita will put her expertise on the line when she takes on the role of ‘nonna judge’ at this year’s Melbourne Salami Festa.
Each year, the festival appoints a guest nonno or nonna as head judge, and the traditional home-grown salami-maker takes their place next to chefs and salami aficionados in the quest to decide the best salami on show.
The Farandas usually make their salamis from scratch, rearing the pigs at home, and later spending a day with the family preparing their delicacies.
“We’ve been making salami since my father’s time; I just keep the tradition going,” Rita said.
Asked what makes the perfect salami, Rita said there are a number of factors.
“In my opinion, it’s all about the ingredients … and not too much salt,” she said. “You’ve got to know how to fill them. You can’t leave too much air in them, or they’ll go off.
“They have to be a good colour, not too dark inside.”
Looking forward to the festival, Rita says she’ll be keeping an eye on the amount of fat in the salami, the colour, and the taste.
Her family will also sell vegetables at the festival’s farmer’s market.
The Melbourne Salami Festa will run on October 8 and 9 at Northcote town hall.
