Happy pigs, happy people
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.
Otello's Traditional Italian smallgoods