Flying Salami

The **Flying Salami** is a signature dish from Amisfield, a renowned winery and restaurant in Queenstown, New Zealand. First popularized by chef Michael Ligier, the dish takes its name from the dramatic table-side presentation in which a whole cured salami is shaved tableside, with the thin slices appearing to "fly" onto the plate. Ligier has described the flying salami as a celebration of charcuterie craftsmanship, designed to elevate humble ingredients into an interactive dining experience.

Key ingredients center on a high-quality, whole salami—often a coarse-ground, fennel-spiked pork salami made in-house. It is typically served with house-made pickles, crusty bread, and a drizzle of extra-virgin olive oil, sometimes accompanied by a local cheese or chutney. What distinguishes a great Flying Salami is the salami itself: the perfect balance of fat-to-lean, a firm yet yielding texture, and a pronounced spice profile that cuts through richness. The tableside slicing is equally critical—the salami must be carved into whisper-thin, uniform ribbons that allow the full flavor to bloom on the tongue. The presentation, often on a wooden board with an arched knife, adds a theatrical flourish that has made the dish a social-media favorite.

Regional variations are limited given the dish’s specific origin, though similar tableside salami presentations have appeared at Italian-inspired restaurants in other regions. In Queenstown, Amisfield’s version remains the benchmark, with Ligier’s insistence on using free-range, locally sourced pork and aging the salami for at least three months. No widely recognized alternative exists beyond New Zealand, making the Flying Salami a unique representation of modern Kiwi cuisine merged with Old World charcuterie tradition.