Our products
crafted with time and care
Our cured meats are made with care, patience, and respect for both the animal and the land. Following a nose to tail philosophy, we use locally sourced livestock and seasonal produce, drawing on time-honoured Mediterranean curing traditions.
Each piece is hand-prepared, seasoned with Nelli’s unique house spice blend and natural sea salt harvested from the salt pans of Xwejni, then aged slowly to bring out its true character. We take pride in keeping old techniques alive - reimagining them with an artisanal touch and a deep commitment to sustainability.
pork
Pork is where our craft began. We work closely with local farmers to source animals raised with care, then cure each cut with sea salt, herbs, and time. From lean Lomo to rich Guanciale, every piece shows what patient, skilled curing can do with good meat.
Guanciale
From the pork jowl, trimmed and seasoned with sea salt, black pepper, and aromatic herbs. Lightly cold-smoked over beech then hung to mature, it develops a rich, savoury depth and a gentle sweetness. When sliced and rendered, it releases a remarkable flavour.
Guanciale
From the pork jowl, trimmed and seasoned with sea salt, black pepper, and aromatic herbs. Lightly cold-smoked over beech then hung to mature, it develops a rich, savoury depth and a gentle sweetness. When sliced and rendered, it releases a remarkable flavour.
Guanciale
From the pork jowl, trimmed and seasoned with sea salt, black pepper, and aromatic herbs. Lightly cold-smoked over beech then hung to mature, it develops a rich, savoury depth and a gentle sweetness. When sliced and rendered, it releases a remarkable flavour.
Lomo
Made from the pork loin, one of the leanest and most delicate cuts. It is dry-cured with salt and our house spice blend, then air-dried until firm and aromatic. The result is a finely textured cured meat, balanced between savoury spice and natural sweetness.
Lomo
Made from the pork loin, one of the leanest and most delicate cuts. It is dry-cured with salt and our house spice blend, then air-dried until firm and aromatic. The result is a finely textured cured meat, balanced between savoury spice and natural sweetness.
Lomo
Made from the pork loin, one of the leanest and most delicate cuts. It is dry-cured with salt and our house spice blend, then air-dried until firm and aromatic. The result is a finely textured cured meat, balanced between savoury spice and natural sweetness.
Coppa
From the neck and upper shoulder, richly marbled and full of flavour. Seasoned with sea salt, pepper, and spices, then cured slowly until tender. The long ageing develops a deep savoury warmth and gentle sweetness that show the beauty of slow work.
Coppa
From the neck and upper shoulder, richly marbled and full of flavour. Seasoned with sea salt, pepper, and spices, then cured slowly until tender. The long ageing develops a deep savoury warmth and gentle sweetness that show the beauty of slow work.
Coppa
From the neck and upper shoulder, richly marbled and full of flavour. Seasoned with sea salt, pepper, and spices, then cured slowly until tender. The long ageing develops a deep savoury warmth and gentle sweetness that show the beauty of slow work.
Speck
Lightly salted, rubbed with Nelli’s spice blend, then cold-smoked over beech and air-dried. The slow maturation yields a firm yet tender texture and a balanced flavour - smoky, herbal, and delicately sweet.
Speck
Lightly salted, rubbed with Nelli’s spice blend, then cold-smoked over beech and air-dried. The slow maturation yields a firm yet tender texture and a balanced flavour - smoky, herbal, and delicately sweet.
Speck
Lightly salted, rubbed with Nelli’s spice blend, then cold-smoked over beech and air-dried. The slow maturation yields a firm yet tender texture and a balanced flavour - smoky, herbal, and delicately sweet.
Smoked Pancetta
Pork belly cured with sea salt, pepper, and warm spices, gently smoked and hung to age. The result is rich and aromatic, with silky fat and balanced notes of smoke, spice, and sweetness.
Smoked Pancetta
Pork belly cured with sea salt, pepper, and warm spices, gently smoked and hung to age. The result is rich and aromatic, with silky fat and balanced notes of smoke, spice, and sweetness.
Smoked Pancetta
Pork belly cured with sea salt, pepper, and warm spices, gently smoked and hung to age. The result is rich and aromatic, with silky fat and balanced notes of smoke, spice, and sweetness.
Fiocco
Made from the smaller muscle of the hind leg, seasoned and tied by hand before slow maturation. Leaner than Culatello, it offers a refined sweetness and delicate texture that reward patience.
Fiocco
Made from the smaller muscle of the hind leg, seasoned and tied by hand before slow maturation. Leaner than Culatello, it offers a refined sweetness and delicate texture that reward patience.
Fiocco
Made from the smaller muscle of the hind leg, seasoned and tied by hand before slow maturation. Leaner than Culatello, it offers a refined sweetness and delicate texture that reward patience.
Culatello
The prized back muscle of the pig’s thigh, carefully trimmed, salted, and hung for at least twelve months. It develops a supple texture and elegant sweetness – the reward of long, patient ageing.
Culatello
The prized back muscle of the pig’s thigh, carefully trimmed, salted, and hung for at least twelve months. It develops a supple texture and elegant sweetness – the reward of long, patient ageing.
Culatello
The prized back muscle of the pig’s thigh, carefully trimmed, salted, and hung for at least twelve months. It develops a supple texture and elegant sweetness – the reward of long, patient ageing.
beef
Our beef cuts are cured with the same respect we give to pork – slow, simple, and precise. Red wine, herbs, and time bring out the depth and character of the meat without masking it. The result is clean flavour and honest texture, made for those who appreciate restraint.
Bresaola
An air-dried, salted beef muscle, the eye of round, known for its exceptional leanness and fine, tender texture. Brined in red wine and warm spices, each piece is carefully dried and aged for a minimum of three months. The result is a delicately sweet and aromatic cured meat, deep red in colour and rich in character.
Bresaola
An air-dried, salted beef muscle, the eye of round, known for its exceptional leanness and fine, tender texture. Brined in red wine and warm spices, each piece is carefully dried and aged for a minimum of three months. The result is a delicately sweet and aromatic cured meat, deep red in colour and rich in character.
Bresaola
An air-dried, salted beef muscle, the eye of round, known for its exceptional leanness and fine, tender texture. Brined in red wine and warm spices, each piece is carefully dried and aged for a minimum of three months. The result is a delicately sweet and aromatic cured meat, deep red in colour and rich in character.
duck
Duck brings a richness all its own – bold, fatty, and full of flavour. We cure each cut carefully to balance that intensity with spice and smoke. It’s a slower process, but the result is worth it: deep taste, firm texture, and a clean finish.
Cured duck breast
Prepared from the magret of duck, cured with sea salt and fragrant spices before being air-dried to a silky, marbled finish. The rich, dark meat develops a gentle sweetness and a subtle aroma reminiscent of aged ham, offering depth and balance in every slice.
Cured duck breast
Prepared from the magret of duck, cured with sea salt and fragrant spices before being air-dried to a silky, marbled finish. The rich, dark meat develops a gentle sweetness and a subtle aroma reminiscent of aged ham, offering depth and balance in every slice.
Cured duck breast
Prepared from the magret of duck, cured with sea salt and fragrant spices before being air-dried to a silky, marbled finish. The rich, dark meat develops a gentle sweetness and a subtle aroma reminiscent of aged ham, offering depth and balance in every slice.
Fermented Air-Dried Salamis
Pork is where our craft began. We work closely with local farmers to source animals raised with care, then cure each cut with sea salt, herbs, and time. From lean Lomo to rich Guanciale, every piece shows what patient, skilled curing can do with good meat.
Buzbieza
A traditional fennel salami inspired by local flavours and made with a blend of coarsely minced pork and hand diced back fat. Seasoned with sea salt, marjoram and fennel seed, it's slow-cured to develop a gentle sweetness and aromatic depth. Each slice carries the fragrance of the countryside.
Buzbieza
A traditional fennel salami inspired by local flavours and made with a blend of coarsely minced pork and hand diced back fat. Seasoned with sea salt, marjoram and fennel seed, it's slow-cured to develop a gentle sweetness and aromatic depth. Each slice carries the fragrance of the countryside.
Buzbieza
A traditional fennel salami inspired by local flavours and made with a blend of coarsely minced pork and hand diced back fat. Seasoned with sea salt, marjoram and fennel seed, it's slow-cured to develop a gentle sweetness and aromatic depth. Each slice carries the fragrance of the countryside.
Chilli & Oregano
Prepared from pork rump and belly, this salami is seasoned with crushed chilli, dried oregano, and sea salt. The blend of heat and herb brings a bright, aromatic character, while slow curing develops a smooth texture and lingering depth. A bold yet elegant expression of southern flavour.
Chilli & Oregano
Prepared from pork rump and belly, this salami is seasoned with crushed chilli, dried oregano, and sea salt. The blend of heat and herb brings a bright, aromatic character, while slow curing develops a smooth texture and lingering depth. A bold yet elegant expression of southern flavour.
Chilli & Oregano
Prepared from pork rump and belly, this salami is seasoned with crushed chilli, dried oregano, and sea salt. The blend of heat and herb brings a bright, aromatic character, while slow curing develops a smooth texture and lingering depth. A bold yet elegant expression of southern flavour.
Salami Malti
Crafted from pork shoulder and belly, this salami draws on the warm spices of the Maltese sausage tradition. Seasoned with garlic, black pepper, coriander, and a touch of wine, it’s cured slowly to develop a balanced, savoury flavour that’s both aromatic and full of character – a true taste of local heritage.
Salami Malti
Crafted from pork shoulder and belly, this salami draws on the warm spices of the Maltese sausage tradition. Seasoned with garlic, black pepper, coriander, and a touch of wine, it’s cured slowly to develop a balanced, savoury flavour that’s both aromatic and full of character – a true taste of local heritage.
Salami Malti
Crafted from pork shoulder and belly, this salami draws on the warm spices of the Maltese sausage tradition. Seasoned with garlic, black pepper, coriander, and a touch of wine, it’s cured slowly to develop a balanced, savoury flavour that’s both aromatic and full of character – a true taste of local heritage.
Chorizo
Made from pork ham and hand diced back fat, coarsely minced and seasoned with smoked paprika, garlic, and a touch of wine. The sausage is slowly cured to allow the flavours to deepen and the colour to take on a warm, natural red. Each slice offers a gentle smokiness and a balanced spice, rich yet refined.
Chorizo
Made from pork ham and hand diced back fat, coarsely minced and seasoned with smoked paprika, garlic, and a touch of wine. The sausage is slowly cured to allow the flavours to deepen and the colour to take on a warm, natural red. Each slice offers a gentle smokiness and a balanced spice, rich yet refined.
Chorizo
Made from pork ham and hand diced back fat, coarsely minced and seasoned with smoked paprika, garlic, and a touch of wine. The sausage is slowly cured to allow the flavours to deepen and the colour to take on a warm, natural red. Each slice offers a gentle smokiness and a balanced spice, rich yet refined.
Our specialities
These are the cuts that push our craft further. Made in small batches, they combine different meats, spices, and methods to create something unique. Each one tells its own story of flavour, guided by instinct and shaped by time.
Duck Nduja
Made from a high fat percentage blend of Duck and Pork, finely minced and blended with fresh chilli, smoked paprika, and sea salt. Soft-cured and aged until the fat turns silky, it spreads easily, releasing warmth and richness with every taste. Intense yet balanced, it captures the spirit of traditional nduja through a distinctly local lens.
Duck Nduja
Made from a high fat percentage blend of Duck and Pork, finely minced and blended with fresh chilli, smoked paprika, and sea salt. Soft-cured and aged until the fat turns silky, it spreads easily, releasing warmth and richness with every taste. Intense yet balanced, it captures the spirit of traditional nduja through a distinctly local lens.
Duck Nduja
Made from a high fat percentage blend of Duck and Pork, finely minced and blended with fresh chilli, smoked paprika, and sea salt. Soft-cured and aged until the fat turns silky, it spreads easily, releasing warmth and richness with every taste. Intense yet balanced, it captures the spirit of traditional nduja through a distinctly local lens.
Lamb Salami
Crafted from locally sourced lamb, seasoned with za’atar, black pepper, and coriander. The meat is gently cured and air-dried to bring out its natural sweetness and delicate aroma. Earthy, savoury, and elegant, it offers a thoughtful twist on classic salumi, guided by respect for the whole animal.
Lamb Salami
Crafted from locally sourced lamb, seasoned with za’atar, black pepper, and coriander. The meat is gently cured and air-dried to bring out its natural sweetness and delicate aroma. Earthy, savoury, and elegant, it offers a thoughtful twist on classic salumi, guided by respect for the whole animal.
Lamb Salami
Crafted from locally sourced lamb, seasoned with za’atar, black pepper, and coriander. The meat is gently cured and air-dried to bring out its natural sweetness and delicate aroma. Earthy, savoury, and elegant, it offers a thoughtful twist on classic salumi, guided by respect for the whole animal.
Coppa di Testa
Made from the meat of the pig’s head, gently poached in rich broth and seasoned with warm spices and herbs. Once cooked, the meat is pressed into natural casings and left to set into its marbled form. Sliced thin, it’s tender, savoury, and delicately balanced – a true expression of whole-animal craft.
Coppa di Testa
Made from the meat of the pig’s head, gently poached in rich broth and seasoned with warm spices and herbs. Once cooked, the meat is pressed into natural casings and left to set into its marbled form. Sliced thin, it’s tender, savoury, and delicately balanced – a true expression of whole-animal craft.
Coppa di Testa
Made from the meat of the pig’s head, gently poached in rich broth and seasoned with warm spices and herbs. Once cooked, the meat is pressed into natural casings and left to set into its marbled form. Sliced thin, it’s tender, savoury, and delicately balanced – a true expression of whole-animal craft.