This Piggy made their own Market
When we arrive at Salt Pig Deli Erina the team have opened the doors early purely for us, which has been a beacon for the regulars attempting to get in early. The owners and operators Fi & Kev Severn know them all by name, asking them to give us the time. When we leave there is a line of 8 people waiting for the doors to open and this is the same scene most mornings.
Not traditionally a baker, Kev learnt on his feet when given the opportunity whilst working at Bell’s at Killcare. Taking the time to hone his skill our British expat is delivering 3 day ferment from an aged starter sourdough with a variety of styles - Traditional White, Seeded - Pumpkin Sunflower & Caraway Seed, Pecan & Earl Grey Tea Soaked Golden Raisin, Poppy Seed and Oat Crust are the specialities of the house and his sourdough is all about the flavour.
Everything is trial and error and about keeping the customers happy. The experimental process has seen Salt Pig Deli “Moving to a sustainable stone mill unbleached flour, we have great flavour but have lost some air in the bread” Kev explains. “Even though traditional artisanal sourdough is holey – many people don’t like their butter falling through the bread, so having it a little denser has had good feedback”
The extent of the pastries is limited which makes having one of each feel less indulgent (not that we have ever done that…ok maybe once or twice). Discussing his croissant style Kev tells us “do it your way, read, watch and figure out what is your personal style”. It has taken 3 years and Kev is finally starting to be happy with his creations “Pastries need to taste good and look good”. Oh, and they taste as good as they look.
The Almond croissant is topped with crunchy almonds and slightly caramelised icing sugar, whilst the gooey almond filling is just sweet enough. If you’re a more of a plain croissant fan, these are consistent, buttery, flaky morsels of yum!
The other offerings are scrolls and fruit danishes and all the pastries are perfectly paired with the Peaberrys Roasters “Black Betty” coffee blend they are serving to the line out the door.
The bakery wall offers ciabatta in three flavours (Rosemary & Salt, Tomato & Parmesan, Marinated Olive) which is all the invitation we need to enjoy the Deli counter. The creation of the Deli came as a solution to a problem Fi had when trying to create a platter for Kev’s birthday; unable to source any speciality cheese and cold cuts, they decided to create a place to fill the gap in the market.
The cured meats and cheeses are meticulously sourced, you may recognise names and styles but even the most experienced charcuterie and cheese platter connoisseur may need some assistance and you have it.
Fi and the team can talk at length about what is on offer, truffle salamis and imported Jamón Serrano are just the beginning. The selection of cheese is extensive, selections from Bruny Island, Tasmania to speciality washed rinds from France. The best part is they can slice you however much you want to ensure you can try a few different options.
Grazing platters are available to order for 2 people or groups of up to 70. Fi & Kev will work directly with you to ensure it meets your needs and budget. You also have the option to borrow a board – which lets you claim it as your own creation if you're so inclined - or you can take a disposable box.
The platters are supported by condiments and pantry goods you can buy in-store. There’s a range of artisan crackers that have the appropriate cheese pairing on the side of the box, an uber-popular Sicilian olive oil, Pinot gris/noir vinegars, imported and local mustards, and the variety of salt available could have one asking how many salt options does one need – many is the answer.
Especially when they are Australian Olsson salts and you have the option of one that is infused with gin!
With all the take-home options this Deli offers, you can still come in and order a take-away sandwich made fresh to order - the team use all the ingredients available in the deli so if you love something you can buy it for yourself.
This really is an all-rounder of a venue and an essential stop for those who live on the Coast; for those visiting at the weekend, you will find some quality essentials.
The last thing to note, Salt Pig Deli isn’t open on Sundays and Mondays, so you need to plan ahead and be sure to stock up on your gluten, dairy and cured goodies on Saturday.