Just over two years ago, around 3 o’clock in the afternoon before an early flight to France and Italy to research the old traditions of charcuterie and salumi making, inspectors from the Victorian meat industry regulator PrimeSafe rolled up our driveway and destroyed all our personal salamis.
Early this year we received a letter from PrimeSafe with a vaguely threatening instruction not to run our popular Salami Days. At least three others (that we know of) who run similar workshops received nearly the same letter, and I momentarily despaired that the vibrant and delicious skill of salami making was about to come to a sad end in Victoria.
But I never despair long, and I soon requested a meeting with PrimeSafe. And so late one morning after an abattoir run in April Stuart and I parked the aromatic stock trailer out front of the South Melbourne offices and went in to meet with two members of PrimeSafe staff. The good news is that The Inspector we’ve dealt with is apparently absent for now, and the staff we now deal with seem much more earnest at fulfilling their duties, and much less interested in standover tactics. Promising days.
I won’t use space here on the initial agenda items regarding rillettes and cryovac-ing smoked hocks except to say it went reasonably well, and as soon as our supply gets back to normal (a story I’ll write up soon…) we’ll be getting those products approved in spite of last year’s difficulties over them.
Here’s how the discussion of salami workshops went (this is of course a paraphrase as best I remembered it when I documented it after the meeting):
Me: So can we talk about our salami days now, please?
Officer A: Yes, Tammi, first I have to ask you, are you prepared to become an RTO [a Registered Training Organisation, e.g. a TAFE or similar]?
Me: No, that’s irrelevant. We aren’t trying to give anyone a qualification or certificate, so we don’t need to be an RTO. I was a Senior Risk Analyst for the regulator for higher education and am well aware of the role and requirements for RTOs and universities, and they don’t apply to what we do. We spend one day teaching how to transform a whole pig carcass into cured muscles and salami, we enjoy a long lunch with wine and a band, and it’s a really lovely day…
Officer B: So would you say it’s more of a festival than a workshop? Because that would be regulated by your council.
Me: Not really a festival, but sure, you can call it what you want if that helps. But we can’t be regulated by our council for matters you have an interest in as the regulator, as there’s a double jeopardy rule as you know. But we don’t believe you have jurisdiction over our salami days as we’re not processing meat for sale and none leaves the property…
Officer B: Okay, maybe it’s more of festival…
Officer A: But Tammi we still have concerns over you teaching people to make salami. What if one of them goes home and does it badly and somebody gets sick?
Me: Are you familiar with YouTube and Michael Ruhlman’s books ‘Charcuterie’ and ‘Salumi’? People learn how to make salami any number of ways, just as they do cheese and other cooking skills… surely you’d prefer your licensees to teach these skills as we are knowledgeable about food safety?
Officer A: Well, we still have concerns…
Me: Officer A, I have concerns over whether you had McDonalds for lunch but I have no legislative authority over whether you choose to eat that. So if you have something in the [Meat Industry] Act of which I’m unaware about the legality of our salami days, please let me know, because if there’s nothing there to stop us teaching people to make salami, I’m frankly not interested in your concerns.
Officer A: [crickets]
Officer A: Well, I guess ultimately it’s a matter for our CEO.
Me: Oh, really? Seems to me it’s a matter for the Instrument [aka the Act]. Here’s my plan – I’m going to run our salami days same as I have for the past three years. If you have new information you need to share with us you know where we are.
We’re sharing this story to give hope to others who have been harassed out of running workshops that maintain these beautiful old food traditions. We called the regulator’s bluff and found that there was no ace in the hole, nothing in the legislation to stop us hosting Salami Days.
Just don’t let anyone leave with meat processed outside a licensed facility and you’re well within your rights to teach more people the delicious joys of skilful curing of whole carcasses. And make sure you know what you’re doing – that someone with experience and knowledge of safe food handling has taught you best practice. We’ve been fortunate to learn from Australian farmers and butchers, Italian saluministi, and French charcutiers, and we’re about to add the Spanish masters of jamón making to our mentors…
It’s 3 o’clock the day before we fly to Spain and Italy on another research trip to learn more about the very old arts of jamón and salami making… so we’re just going to leave this here.
…but this time we’re leaving a resident lawyer at the farm while we’re away. 😉
Food Sovereignty asserts the right of peoples to nourishing and culturally appropriate food produced and distributed in ecologically sound and ethical ways and their right to collectively determine their own food and agriculture systems.
This year the Australian Food Sovereignty Alliance is fundraising to establish a Legal Defence Fund to support small-scale farmers and makers in their efforts to grow, process, and distribute food grown in ethically- and ecologically-sound ways, and eaters’ right to access this food.
We’ve currently raised over $22,000 and are looking forward to distributing some of the funds to the farmers most in need when we reach $25,000 (with an ambitious goal of $100,000 by the end of Fair Food Week 23 October!).
If you want to protect your right to grow and eat nutritious and delicious food as you and your community see fit, join us today!