Our family, back in the Italian province of Calabria (Italy), produced many products, using their own farmed animals. This was the only way they could make ends meet, but was also the best way to get them through the cold winter months.
Around 1850, Antonio Sgro’s great, great grandfather, Francesco Nicastri, and his brother Giovanni opened a “macelleria” (butcher shop) in the small town of Castiglione (Calabria, Italy). This macelleria, or ” La Chianca”, was passed down from generation to generation, until its closure in the 1940s due to World War II.
A few years later, the Nicastri family emigrated to Australia, in search of a better life. The Nicastri family never re-opened any style of butchery in Australia, however they did continue to produce all these much-loved salumi for family and friends.
As a young boy, Antonio wasn’t keen to learn, but his destiny was already written and as the future would have it, it was inevitable. In late 2006 at the age of 23, Antonio founded “Quattro Stelle”.
He wanted to perfect the long lost art of salumi making, which his parents and grandparents had passed down. Now, Quattro Stelle is in high demand and is renowned for being amongst Australia’s best salumi manufacturers.
Their presence in the food industry has set a standard above all others, which many are now trying to replicate. Quattro Stelle will continue to strive and invent and produce the best salumi in the world.