Full of flavours that take you on a journey to Italy.
We source the best of South Australian meat from local farmers & markets and then carefully add our touch of Italian herbs and spices.
Our team then cures, ferments and produces our lines slowly, as done by previous generation. We pride ourselves on keeping the original methods and recipes we have cherished for generations.
We use the most natural fermentation techniques to minimise preservatives and are HACCAP certified.
We consciously choose keep our product as close to nature as it can be, safely within guidelines.
The flavours have remained the same for generations and continue to have a consistent taste that takes you back to Italy.
History
The history of Mediterranean culture where food was created from simple recipes, was intrinsic to the life of the southern Italians. The people knew how to take the best of what nature had to offer, creating delicacies rich in flavour and texture. Historically, cured meats were popular amongst Italian peasants due to being able to be stored at room temperature for periods of up to a year, supplementing an inconstant supply of fresh meat, adding traditional flavour to any meal.
Nutrition
Meat is a rich source of amino acids and essential proteins. It is also a rich source of Iron, B12 , zinc, selenium, iron niacin and vitamin B6, creatine, taurine, gluathionine, CLA and vitamins. Nino’s uses a traditional fermentation processes for many product lines. Fermentation is a natural process which has long been used according to knowledge passed down from generation to generation: ‘Fermentation was found to increase the antioxidant activity of foods including meat and fish [https://pubmed.ncbi.nlm.nih.gov/31137859/]
