Dario Soresi and Bruno Battaini started to experiment with the production of salami in South Africa, but they soon realised that the real problem was going to be the nature of the very changeable climate, with hot days happening in every season, which could be a real cause of salami going bad.

The most economical route would have been that of adding poisonous Nitrites, which is widely used, but Mastro Dario chose to make Salami without Nitrite or preserving liquids that give a smoked taste!

It's better to have salami that doesn't appear deep red and are made with no poisons! Their Salami matures for months, in special cold rooms wrapped their own natural yeasts getting slowly that special taste! The genuine taste of times gone by....

Dario and Bruno attended a course and with the help of some Italian friends, ‘NORCINI’ professional salami makers started their production. From the beginning they used only the best Italian traditions and technology.

Cold Meats

The freshest fruit & veg delivered to your doorstep

The freshest fruit & veg
delivered to your doorstep