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How chef became the Bay’s sausage ‘boss’

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Weekend writer·Bay of Plenty Times·
8 mins to read

When chef Nico Pagani started making sausages and salami in his lounge, it was only meant to be a hobby, and one his wife Betania was dubious about.

That’s because the reddish-brown salami rolls, speckled with white fat, stank out the house every time Pagani opened his oversized, temperature-controlled, ageing fridge.

He hadn’t been able to find a decent charcuterie so he copied skills and recipes he’d learnt from his Uruguayan grandfather Luis, a butcher.

“It was just a hobby,”

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