Code: WC0099
This traditional Wagyu beef bresaola is salted and cured using traditional seasoning including dried and fresh herbs and a lovely combination of spices
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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