IT’S NOT JUST A BUSINESS. IT’S OUR HERITAGE.
Four generations of Italian Norcino. One simple rule: respect the meat, respect the time, respect the customer.
SICILY, 1967.
Our story starts in a small butcher-deli shop in Sicily. That year, our Family opened the doors with a simple rule: the meat has to be good. We grew up in that shop. We didn't learn the trade from textbooks; we learned it by standing behind the counter and working. We learned that to make a good salami, you don't need secret ingredients. You just need excellent pork, clean spices, and the patience to wait. That is how we were raised.
BRINGING THE TRUTH TO THE TABLE.
When Ignazio and Erica Fortunato established the business in Australia, they saw a gap in the market. Australia has some of the best pork in the world, yet it was almost impossible to find genuine, preservative-free Italian salumi. Most products were industrial, full of chemicals, and rushed to the shelf. We knew we could do better. We wanted to offer Australians the same honest, clean products we grew up eating in Italy. No "Italian-style" imitations just the real thing.
HANDMADE BY A MASTER.
Today, our production is led by Salvatore Fortunato, a qualified 4th-generation Master Norcino. Salvatore is the guardian of our process. He ensures that every batch is made using traditional techniques: natural casings, hand-tying, and slow aging in temperature-controlled rooms. We combine this old-world knowledge with premium Australian pork from the Tablelands. The result is a product that speaks for itself. We don’t use chemical preservatives because we don’t need to. When you know what you are doing, nature does the rest.
OUR PROMISE TO YOU
We traveled 15,000 km to bring this flavor to Australia, but our method hasn't moved an inch. We promise that no matter how much we grow, we will never rush, never cut corners, and never compromise. This is our heritage. Now, it’s yours to enjoy.
