Whisky & Charcuterie Pairing

Join us for an afternoon of exceptional pairings at Non Disclosure Bar on June 9th at 4pm.

Indulge in a curated tasting experience that brings together the rich flavours of whisky with the exquisite textures and tastes of artisanal cured meats.

Explore the perfect marriage of bold spirits and refined charcuterie with our featured selections:

Squid Ink & Black Truffle Salami

100% pork, hand-cut fat, and whole muscle infused with Italian squid ink and black truffle. Naturally cased and hung for 3-4 months.

Native Pepperberry & Pork Salami

A uniquely Australian take on a European classic. This salami combines 100% pork with native Tasmanian pepperberry, anise myrtle, and a hint of garlic, aged for 3-4 months.

Wild Kangaroo & Anise Myrtle Salami

A distinctive blend of 70% wild eastern grey kangaroo and 30% pork fat, balanced with anise myrtle and strawberry gum.

Dry Cured Pork Fiocco

Crafted by Mick Nunn for Mr. Cannubi in Ballarat, Victoria, from the thigh muscle of Western Plains Sows. This fiocco is dry-aged for 14 weeks and lightly smoked over beechwood, delivering a slightly sweet and deep-flavoured experience.

Don't miss this unique event where whisky and salumi come together in a symphony of flavours. Reserve your spot now.

Contact the host of Non Disclosure Bar Presents: Kings BDay Eve Whisky and Salumi Pairing