We acknowledge Aboriginal Traditional Owners of Country throughout Victoria and pays respect to their cultures and Elders past, present and emerging.

About Kenneth Neff

Coming from a Swiss background, Kenneth Neff was delighted when he landed the job cleaning at a local Swiss butcher in Bayswater, 46 years ago at age 14. The art of the butchers work quickly captured and cemented Kenneth's interest in cooked, smoked, air-dried and fermented small goods.
Kenneth's passion for salumi making quickly saw him training with Swiss, German, Spanish & Italian smallgoods makers where he honed his skills in the art.
At a chance meeting, Kenneth was asked to spend some time with Danilo & Luciana Parti in San Donato, Poggio to further refine his skills - this 'spending time' is by invitation only from some of the finest producers in Italy.
French Chef, Geraud Fabre of South Yarra restaurant, France-Soir says: "Kenneth is a very talented man. His charcuterie is exceptional".