Cured Meat

Artisan dry-cured meats

Otello's source the best New Zealand meat to produce Beef Bresaola, Wagyu Beef Bresaola, Pork Lomo, Pork Lonza, Pig Cheek (Guanciale) and Lamb Prosciutto.

Master artisan Paolo Delmonte hand crafts the meat using organic spices using traditional Italian methods and then the meat is air cured to preserve the unique taste of the 100% New Zealand meat.


  • Time
  • 100% New Zealand Meat
  • Secret blend of Organic Spices
  • Knowledge and Heritage

 Foodservice chefs please contact us for samples and pricing.

 Otherwise please view our products and pricing in our online shop.