Xmas Order EnquiryCHRISTMAS HAMS - Australian Pork
from Artisan Pino Tomini Foresti (Dolce Vita Fine Foods)
Pino is a true craftsman (and very charismatic). His butchering skills are superb and his respect for his products extraordinary.
See below for more information on Pino
Dolce Vita hams are in huge demand every Christmas by provedores and people who love authentic juicy ham. Pino prepares them in the traditional way with the legs soaked in the brine solution before being smoked. It takes more time for the meat to absorb the brine in this way, but the result is well worth the wait. The same result is not possible with the various 'injecting' or 'infusion' methods.
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UNOPENED, HAMS WILL KEEP FOR A FEW WEEKS.
HAMS COME WITH COMPLIMENTARY HAM BAGS & RECIPES
Ham Legs:
Whole leg of ham with bone (9 to 11kgs) $23 per kg
Half leg of ham with bone (4 to 6kgs) $23 per kg
Boneless Whole Leg of Ham ( 7 to 9kgs) $25 per kg
Boneless Half Leg of Ham: (4-6kgs) $32 per kg (This the best part of the leg, called Cula Cotto. Prepared exactly like a culatello, completely trimmed in the beginning. Not just a whole ham cut in half)
Ham Nuts:
(Small boned ham using the rump - high quality!)
Great to slice as ready to eat - or glaze and bake
(Ranging from 1 to 2.5kgs) $30 per kg
Smoked Turkey Breast Ham:
Two quality brined turkey breasts are netted together into a roll and baked.
Great to slice as ready to eat - or glaze and heat gently
(Ranging from 3 to 4 kgs) $35 pkg
Maple Smoked Ham Legs (Using maple wood for smoking):
Whole leg of ham with bone (9 to 11kgs) $25 per kg
Half leg of ham with bone (4 to 6kgs) $25 per kg
Boneless Whole Leg of ham (7 to 9kgs) $28 per kg
Boneless Half Leg of Ham : (4 to 6 kgs) $28 per kg
Truffle Infused Ham Legs
(Italian truffle paste and oil infused in the brining process. Also rubbed with truffle paste before packaging):
Whole leg of ham with bone (9 to 11kgs) $28 per kg
Half leg of ham with bone (4 to 6kgs) $28 per kg
Boneless Whole Leg of Ham (7 to 9kgs) $30 per kg
Boneless half Leg of Ham : (4 to 6 kgs) $30 per kg
PLACE ORDER ENQUIRY NOW and Mara will contact you to finalise order details and payment.
from Artisan Pino Tomini Foresti (Dolce Vita Fine Foods)
Pino is a true craftsman (and very charismatic). His butchering skills are superb and his respect for his products extraordinary.
See below for more information on Pino
Dolce Vita hams are in huge demand every Christmas by provedores and people who love authentic juicy ham. Pino prepares them in the traditional way with the legs soaked in the brine solution before being smoked. It takes more time for the meat to absorb the brine in this way, but the result is well worth the wait. The same result is not possible with the various 'injecting' or 'infusion' methods.
______________________________________________________________________
UNOPENED, HAMS WILL KEEP FOR A FEW WEEKS.
HAMS COME WITH COMPLIMENTARY HAM BAGS & RECIPES
Ham Legs:
Whole leg of ham with bone (9 to 11kgs) $23 per kg
Half leg of ham with bone (4 to 6kgs) $23 per kg
Boneless Whole Leg of Ham ( 7 to 9kgs) $25 per kg
Boneless Half Leg of Ham: (4-6kgs) $32 per kg (This the best part of the leg, called Cula Cotto. Prepared exactly like a culatello, completely trimmed in the beginning. Not just a whole ham cut in half)
Ham Nuts:
(Small boned ham using the rump - high quality!)
Great to slice as ready to eat - or glaze and bake
(Ranging from 1 to 2.5kgs) $30 per kg
Smoked Turkey Breast Ham:
Two quality brined turkey breasts are netted together into a roll and baked.
Great to slice as ready to eat - or glaze and heat gently
(Ranging from 3 to 4 kgs) $35 pkg
Maple Smoked Ham Legs (Using maple wood for smoking):
Whole leg of ham with bone (9 to 11kgs) $25 per kg
Half leg of ham with bone (4 to 6kgs) $25 per kg
Boneless Whole Leg of ham (7 to 9kgs) $28 per kg
Boneless Half Leg of Ham : (4 to 6 kgs) $28 per kg
Truffle Infused Ham Legs
(Italian truffle paste and oil infused in the brining process. Also rubbed with truffle paste before packaging):
Whole leg of ham with bone (9 to 11kgs) $28 per kg
Half leg of ham with bone (4 to 6kgs) $28 per kg
Boneless Whole Leg of Ham (7 to 9kgs) $30 per kg
Boneless half Leg of Ham : (4 to 6 kgs) $30 per kg
PLACE ORDER ENQUIRY NOW and Mara will contact you to finalise order details and payment.
Extracted from Sydney Morning Herald Good Food Section - 2015:
The seventh-generation butcher, who migrated from Italy when he was 16, has watched Australians' tastes mature over the decades. These days people are more likely to serve prosciutto and lamb for Christmas lunch, he says, although turkey and ham remain the most popular centrepieces. They are also curious about the provenance of their meat and inclined to opting for quality over quantity.
And when it comes to a Christmas ham, Pino is particular. He and his supplier, Bangalow Sweet Pork, steadfastly reject the modern shift toward leaner pork. "It's got to have fat on it," he says. "No fat, no flavour." Legs of ham at Pino's sell for between $160 and $275 depending on size.
The 60-year-old opened Dolce Vita Fine Foods 37 years ago, in the same spot on Kogarah's busy President Avenue, although it was much smaller back then. The meat market has become an institution beloved by locals, Sydney foodies and some of the country's best chefs.
Indeed, a few minutes after the Herald turns up unannounced, who should arrive but the "godfather of Australian cuisine", Tony Bilson. The man who set up the Berowra Waters Inn was stopping by to plan for his family Christmas lunch, where he's planning to serve salami, lobster and – of course – ham.
Bilson calls Pino "the best butcher in Sydney", but it wasn't always his destiny. As a teenager he wanted to join the air force, and at one point he grew tired and sold the butchery before buying it back nine months later. But a passion for quality meat keeps him, and his three children, in the game.
"The beauty of that is bringing to people something they love," Pino says. "When I see people and they're happy like that, that's beautiful."
The seventh-generation butcher, who migrated from Italy when he was 16, has watched Australians' tastes mature over the decades. These days people are more likely to serve prosciutto and lamb for Christmas lunch, he says, although turkey and ham remain the most popular centrepieces. They are also curious about the provenance of their meat and inclined to opting for quality over quantity.
And when it comes to a Christmas ham, Pino is particular. He and his supplier, Bangalow Sweet Pork, steadfastly reject the modern shift toward leaner pork. "It's got to have fat on it," he says. "No fat, no flavour." Legs of ham at Pino's sell for between $160 and $275 depending on size.
The 60-year-old opened Dolce Vita Fine Foods 37 years ago, in the same spot on Kogarah's busy President Avenue, although it was much smaller back then. The meat market has become an institution beloved by locals, Sydney foodies and some of the country's best chefs.
Indeed, a few minutes after the Herald turns up unannounced, who should arrive but the "godfather of Australian cuisine", Tony Bilson. The man who set up the Berowra Waters Inn was stopping by to plan for his family Christmas lunch, where he's planning to serve salami, lobster and – of course – ham.
Bilson calls Pino "the best butcher in Sydney", but it wasn't always his destiny. As a teenager he wanted to join the air force, and at one point he grew tired and sold the butchery before buying it back nine months later. But a passion for quality meat keeps him, and his three children, in the game.
"The beauty of that is bringing to people something they love," Pino says. "When I see people and they're happy like that, that's beautiful."