AUSTRALIA imports 13,000 tonnes of pork meat each week from overseas, particularly Canada.
If Australian pig farmers sold their entire annual product to just one major smallgoods producer - Primo - that supply would last just five days.
Black pigs have whiter fat that makes a salami look better.
During the curing process, the meat loses half its weight in water.
How salami is made
Add salt to the meat to draw moisture out of the muscle.
Add a culture to kick-start the fermentation process which lowers pH and makes it difficult for bacteria to grow.
Time is the most important ingredient, allowing the product to acquire the desired texture and flavour.