For seven generations the Princi family has been working in the butchering industry, both in Italy and in Perth.

The Perth chapter of the family tradition started when Pasquale Princi immigrated to Australia in the early '50s and immediately took up a butcher’s job in Osborne Park. He opened his first store on the corner of Fitzgerald and Newcastle streets in Northbridge in the early 60s before moving the business and his young family to Fremantle.

Pasquale’s son Joe, who now heads the family business, remembers those days well. In fact, Joe first picked up a butchering knife in his dad’s butcher shop at age three and despite a few years working in an associated industry, hasn’t put down the tools of his trade.

The life of a butcher came naturally to Joe who left school at Year 7 to work in the shop and take up an apprenticeship. By the young age of 18 he had taken over the store and hasn’t looked back since.

While the meat industry may be the family industry, it has been Joe’s passion to inject the flavour and love back into the product he serves.

In recent years, Joe has been at the helm of Fremantle based Princi Food Services’ refocus to bring back the farming, flavouring and aging techniques of his forefathers.

It has been the successful mix of entrepreneur and traditionalist that has taken Joe and Princi Food Services from butcher to meat master – winning dozens of awards across Australia and earning him the reputation as a pioneer among his peers.

The Princi Black Range Features:

Blackbrook Angus

Blackbrook Angus is sourced from premium Angus beef grown in the green pastures of Donnybrook.

The Blackbrook Angus’ superior quality is created by the ability of the lay down intra-musclar marbling taste fat during the finishing phase, together with excellent tenderness, flavour, meat colour and fat colour. The passion that is put into these cattle from paddock to plate is second to none.

The weight of the animal is 240-260kg and not older than 12 months. It is MSA graded 1-3, colour being IB-IC, fat marble score 350-400 and a fat colour of 0‑1.

The meat is guaranteed to have no added injections, chemicals, or added hormones.

Princi’s hand-select the farmers to ensure the consistent quality of the meat and work hand-in-hand with the farmers to get the best beef possible.

Blackbrook Lamb

Blackbrook Lamb is selected from Suffolk lamb farmers in York, Boyup Brook and Margaret River.

The Blackbrook lamb offers deep flavour with a modest amount of marbling visible throughout the meat.

The Suffolk breed of lamb features good confirmation and growth rates producing a healthy texture in the meat.

Blackbrook Pork

Blackbrook Pork is sourced from Berkshire pigs exclusively grown for Princi on a Kellerberrin farm. This pork recently won Australian Pork’s inaugural Steak Your Claim competition for the best pork loin steak in Australia.

Nationally renowned chefs judged this pork the best based on colour, muscle to fat ratio and marbling as well as aroma, flavour, tenderness, juiciness and texture.

A Berkshire breed of pig, it features good fat content and confirmation.

Salume Amo

Il gusto della tentazione. Smallgood Italian heritage range using the recipes that Joe’s father was passionate about while experimenting with different produce such as wild boar, kangaroo and bringing new flavours such as smoked authentic chorizo sausages, smoked calabrese salami and Black Angus Beef Cacciatore.

The sensational authentic flavour is a balance of a slightly sweet smokey aroma.

The flavour throughout all the salamis does vary, however the balance of meat and fat, presentation, colour and drying process is constant.

The products feature only female and castrate pig meat with the majority of ingredients from Southern regions of Italy and Spain.