Max Scerri
a craftsman at the core
Max Scerri is the founder of Nelli’s Carkuterija, an artisanal curing house dedicated to traditional methods and locally sourced ingredients. His culinary perspective was shaped in Michelin-starred kitchens across Europe, where he refined a disciplined, ingredient-driven approach to flavour — from London’s fine-dining scene to the open-fire kitchens of the Nordic countryside.
Returning to Malta, Max led several restaurant projects before turning his focus to the craft at the heart of Nelli’s: curing meat through time, patience, and honest technique. Today, he works closely with local farmers and relies on pure ingredients such as Xwejni sea salt and freshly grown herbs to produce small-batch charcuterie that reflects Malta’s landscape and seasonal rhythm.
Guided by a commitment to sustainability and nose-to-tail principles, Max has become a recognised voice in Malta’s growing artisanal food movement — championing the belief that great flavour begins with respect for the land and the ingredients it provides.
hard work
slow cure
We believe flavour is built, not made. Every cut we cure begins with good meat, clean salt, and fresh herbs from just outside our workshop. There’s no rush in our process – time is the ingredient that ties it all together.
We stay close to our ingredients and to the people who grow and raise them. It’s how we keep our work grounded and our flavour true.
Nelli's Journal
from knife to note
Flavour starts in our gardens
When I think about flavour, I don’t start in the kitchen — I start outside. At Nelli’s, most of our herbs come straight from the garden: rosemary, thyme, oregano, and whatever else the season surprises us with. There’s a simple joy in gathering fresh herbs each morning, knowing they’ll infuse our cures only hours later. It’s precise, patient work — letting nature lead, while gently shaping its flavours into something new.
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Why We only use 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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Capturing Flavour on Film: Our Journey with Shane Delia
At Nelli’s, we’ve always believed that flavour is more than taste, it’s an experience. Recently, we’ve had the chance to share that experience in a new way: by bringing our craft to the screen.