curing time
crafting taste
We are a celebration of time-honoured butchery and curing methods, inspired by borderless culinary traditions and rooted deeply in the rich soil of Maltese terroir.
A nose-to-tail philosophy delivered with youthful passion, honest labour, and an obsessive pursuit of flavour.
crafted
FROM
THE LAND
Xwejni salt pans
Local meat
Our charcuterie begins with locally raised meat sourced from farmers we know and trust. With a focus on responsible practices and respect for the animal, every cut reflects the quality of Maltese livestock and the care invested in raising it. We ensure freshness, traceability, and flavour that speaks of our island’s character.
Herbs from the garden
Many of the flavours at Nelli’s begin long before the curing process — in the wild and in the garden. Seasonal herbs, wild fennel, and foraged plants are gathered with care, adding depth and character to each product. These honest ingredients bring the landscape directly into the craft.
Max Scerri
Seasoned before his time
Nelli’s was founded by Max Scerri, a chef turned butcher whose craft was shaped in kitchens across Europe – from Michelin dining rooms in London to wood-fired feasts in the Nordic countryside.
He came home to Gozo to focus on what he calls “the root of food”: meat, salt, time, and patience. Today, that belief guides everything we make.
Nelli's Journal
from knife to note
Where Flavour Begins
Flavour in our cured meats starts long before the cure, before the smoke, before the knife.
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Why We only use Local Xwejni Sea Salt
At Nelli’s, every product starts with simple, honest ingredients. One of the most important is Xwejni sea salt, harvested by hand from Gozo’s traditional salt pans. It’s the only salt we use across all our cured meats.
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Nelli's on Screen with Shane Delia
Some days in the kitchen are quieter than others. Some are spent checking cures, slicing, testing, cleaning, waiting. Others feel a little different.
