Traditional Italian coarse pure free range pork, gluten free salami with fresh cracked black pepper, sea salt, fennel seeds, mild chili flakes, filled into natural casings & hand tied.
Our cacciatore is cured for no less than 6 weeks in a controlled environment.
It all started with Pino. Now widely regarded as an Australian food industry icon, Pino Tomini Foresti was born into the seventh generation of a butchery family in Terranova, Calabria in the south of Italy. By the time he was 8, he already possessed skills that would make most butchers these days blush.
Moving to Australia at the age of 16, Pino continued the traditions with his uncles of their Mt Prichard butcher shop. In 1978, a year after marrying the love of his life and business partner Pia, he realised his dream of opening his own business in Kogarah, in Sydney's southern suburbs. From there, the family began producing smallgoods and stocking top quality fresh meat to the community.
Pino continues to share his passion and knowledge with the next generation of Pino's Dolce Vita, his children Carla, Fabiano and Marco, as well as with customers in the store and through masterclasses in the cooking school.