Stores

Products

Smallgoods

Otello's Traditional Italian smallgoods

Happy pigs, happy people

otellos3 With the recent ousting of pork farming and practices in New Zealand, it’s more important than ever to us that we buy sensibly. Luca and Paolo, of Otello’s, are originally from a region near Milan, Italy, and when they moved to New Zealand to continue cultivating their passion for artisan-cured meats, they discovered a lack of quality products.

Armed with a belief in well-farmed, home-style foods, they set about sourcing and producing traditional Italian goods, with 100% New Zealand free-range meat.

Their cured meats, (Salsiccia Passita, Cacciatori, Guanciale and Bresaola) are all additive, preservative and gluten free, and the Bresaola is made with 100% NZ beef loin. The Guanciale is Italian-style bacon, cured with organic salt and pepper and is hang-dried for several months for tenderness and flavour. The Free Range Wild Boar sausage is spiced using mostly organic New Zealand spices, and is immensely moist and flavoursome.

They have several Auckland restaurants now using their products, and even invite you to take a tour to see how their products are used by top chefs. Look out for Prosciutto coming soon.
Smallgoods / Otello's Traditional Italian smallgoods

Add a Comment

Comments

RSS feed for comments on this page
  • Nulseleorerry <a href="http://vikaswieier.com">xaikalitag</a> Misiorabs http://usillumaror.com - iziananatt ScedOrdideCiz http://gussannghor.com Ovassypemneam

    Posted on 20 May 2013 by Demaemiainjrfnb

Mussels2

A gift from the gods

This is the first of a number of articles about food with a difference. This is food with great design, magic flavour, texture that works and overall ...

by Toby Warren
Stocks /glazes Food books and me
KitchenConfidential

Food books and me

I don’t always find cook books or food books as accessible as I’m sure the authors intended. I waded through Anton Mosimann’s “Fish Cuisine” and was l...

by Mike Johnson
20080509 poached eggs1

Eggs can be so simple

Some years ago I knew the owner and chef of an Auckland restaurant. He used to drop round after service for a glass or two of wine and a catch-up and ...

by Toby Warren