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PINO'S DOLCE VITA FINE FOODS

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Pino’s use traditional artisan methods for production for their charcuterie range which includes receiving carcasses whole and breaking them down in house to maximise the control they have over the end product.

The product curing process and production is natural without the use of starches, additives, phosphates or preservatives. This natural approach relies on bacteria to do their job in converting nitrates to nitrite, improving flavour, increasing acidity and mould growth (white moulds on outer casing).

All of the Pino’s Salamis are made with Bangalow Sweet Pork from Byron Bay with a base of crushed black pepper and Sicilian Sea Salt.

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