Code: WC0101
Indulge in the epitome of culinary craftsmanship with Pino’s Dolce Vita Free Range Boneless Pork Leg. This exceptional cut of meat undergoes a meticulous and time-honoured process, ensuring that every bite is a symphony of flavour and tenderness that ignites your taste buds.
At Pino’s Dolce Vita, we believe in the art of slow and deliberate preparation, where quality takes precedence over haste. Our boneless pork leg begins its transformation with a 10-day immersion in a carefully crafted brine. This unique brining process infuses the meat with a rich tapestry of flavours, ensuring that each fibre is imbued with a delicate balance of savory and succulence.
But the journey doesn’t end there; we take our commitment to culinary excellence a step further. After the brining period, the pork leg is naturally smoked, allowing the aromas of wood and fire to permeate the meat. This slow and patient smoking process imparts a deep, smoky character that elevates the flavour profile to new heights, evoking images of open flames and rustic, outdoor feasts.
Finally, the smoked pork leg is masterfully cooked to perfection, ensuring that it remains tender, juicy, and packed with flavour. Whether you choose to slice it thin for sandwiches, carve it into hearty portions for family gatherings, or incorporate it into your favourite recipes, Pino’s Dolce Vita Free Range Boneless Pork Leg is the embodiment of culinary delight.
This culinary masterpiece is not just food; it’s a testament to our dedication to quality and flavour. It’s an invitation to savour the timeless traditions of slow cooking and smoking, a celebration of free-range pork, and a journey through the rich tapestry of flavours that only meticulous craftsmanship can deliver.
Free delivery
On orders of $350 and over. Orders below this amount will need to be increased to guarantee delivery.
Cut-off time
Last orders for the day is at 8:00pm (AEDT)
Family-run butchers producing artisan charcuterie.
The story starts in Calabria. In the small village of Terranova, in Italy’s south, Pino Tomini Foresti was born into a family that for generations, provided their community with artisan smallgoods and fresh meat, the traditional way.
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.
Learning from experts from a vast range of cultural traditions, Pino’s fascination with South American, Spanish and Portuguese produce has resulted in creating a range of products that speak in many different accents and give the consumer an exciting range of flavours and food experiences to enjoy at home.
The range now includes over 100 varieties of sausages (all gluten free), a growing range of smallgoods, made by hand on site, as well as carefully selected cheeses. Top quality Italian groceries sit alongside equally fantastic counterparts from Australia, providing shoppers with the luxury of choice.
Pino and Pia’s children Marco, Fabiano and Carla are the next chapter in the Pino’s Dolce Vita story, working alongside their parents to tell the next part of the story.
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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