An artisanal meat curing house, the first of its kind in Malta, has opened up in Gozo.

Nelli’s Ċarkuterija has already started selling cured meat via a distributor and it is set to open up a shop in Rabat in the coming months.

Nelli’s is the brainchild of Max Scerri, a chef turned butcher who has turned his focus to the craft of whole animal butchery and meat curing.

Max is preparing classics like salami, guanciale and smoked pancetta, as well as more innovative products like spicy duck nduja and beef tongue bresaola.

Besides the imported duck, his products are all sourced locally, down to the herbs – which he grows himself, and the salt, which is harvested from the Xwejni Salt Pans.

He told WhosWho.mt that several people have expressed surprise that meats like salami can be crafted locally.

“My goal is also to promote something local which can match international standards,” he explained.

Nelli’s cured products are currently being sold across Malta and Gozo through Kontrada Merchants, with plans to open up a dedicated shop in Rabat by summer.

Besides cured meat, the shop will also sell artisanal products like chutneys and jams, and include a large table for group tasting events.