D'Orsogna

D'Orsogna 🇦🇺 Australian-owned | 75+ Years of Quality Craft Meats
🍝 Find delicious recipes here ⬇️

D'Orsogna stands for quality, in terms of taste, product integrity, safe food and customer service. While our landmark WA premises has been our 'home' since 1973, D'Orsogna started in 1949 as a small family corner butcher shop in West Perth. Although retaining the original D'Orsogna family values and business ethics, today D'Orsogna is a truly national supplier of quality smallgoods, with Palmyra,

Western Australia and Melbourne, Victoria facilities. Driven by the ‘art of taste’ since 1949, D'Orsogna has grown to be the recognised market leader in gourmet foods.

What if Australia was made of D’Orsogna? 🇦🇺We took some of the country’s most iconic landmarks and gave them a proper sm...
28/08/2026

What if Australia was made of D’Orsogna? 🇦🇺

We took some of the country’s most iconic landmarks and gave them a proper smallgoods makeover. Swipe through and see how many you can pick 👀 #
🥓 The Bacon Apostles
🏜️ The Mortadella Dunes (pistachios and all)
🌵 The Salami Pinnacles
🐠 The Salami Barrier Reef
🏔️ The Prosciutto Snowy Mountains

From the coast to the outback to the snow, there’s a little bit of D’Orsogna in every corner of the country. Which one would you visit first? Let us know in the comments 👇

Salami

26/08/2026

Hot Honey Bacon Avo Toast 🥑🔥
Reckon your usual Avo Toast could use an upgrade? 👀 Simple ingredients, big flavour and minimal effort.

🛒 INGREDIENTS:
✅ 2 slices of bread, toasted and buttered
✅ 1 avocado, split, sliced and fanned
✅ 2 eggs, poached
✅ Fresh chives, snipped
✅ D'Orsogna Hot Honey Streaky Bacon 200g

👩‍🍳 STEP BY STEP:
1️⃣ Cook the Hot Honey Streaky Bacon on a lined tray until crispy to your liking.
2️⃣ Toast and butter your bread.
3️⃣ Split the avocado, slice and fan it over each slice of toast.
4️⃣ Top each slice with a jammy poached egg and pop the yolk if that's your thing.
5️⃣ Scatter over the snipped chives.
6️⃣ Finish with a hefty serve of hot honey bacon and dig in.

Sweet, salty and just a little spicy. Honestly, is there a better bacon combo? 😏

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24/08/2026

Green Polenta with Crispy Chorizo 🌿🍳
Looking for a new way to do polenta? 👀 This one blends fresh spinach, garlic and milk into a creamy green base, topped with golden crispy chorizo and a runny poached egg: simple ingredients, big flavour and a whole lot of goodness.

🛒 INGREDIENTS:
✅ 1/4 bunch spinach
✅ 1 small garlic clove
✅ 1 cup milk
✅ 1 cup chicken or vegetable stock
✅ 1/3 cup polenta
✅ 1 tbsp butter
✅ D'Orsogna Chorizo, sliced
✅ 1 egg
✅ Creamy cheese
✅ Salt and pepper

👩‍🍳 STEP BY STEP:
1️⃣ Blend the spinach, garlic and milk until smooth.
2️⃣ Pour into a pot, add the stock, season with salt and pepper and bring to a boil.
3️⃣ Slowly add the polenta while stirring.
4️⃣ Keep stirring over medium-low heat until creamy and no longer sticking to the bottom, then stir through the butter.
5️⃣ Pan-fry the sliced chorizo until golden and crispy.
6️⃣ Poach the egg for 3 to 4 minutes, keeping the yolk nice and runny.
7️⃣ Serve the polenta with creamy cheese underneath, crispy chorizo on top and the poached egg.

Break the yolk and let it run through everything. Trust us, this might change how you think about polenta 😏
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"

21/08/2026

Squid Cabanossi with Cheesy Bread 🦑🧀
Remember our octopus hot dogs? They went off, so we levelled them up 👀

🛒 INGREDIENTS:
✅ D'Orsogna Cabanossi Chilli & Cheese Cabanossi
✅ 2 cups tapioca flour (or your favourite gluten-free flour)
✅ 1 egg
✅ 1 cup grated cheese
✅ 1/2 cup milk
✅ 1/4 cup oil
✅ Pinch of salt

👩‍🍳 STEP BY STEP:
1️⃣ Mix the flour, egg, cheese, milk, oil and salt into a soft gluten-free dough.
2️⃣ Cut the Cabanossi in half.
3️⃣ Slice one end of each piece into thin strips so they curl up into tentacles as they cook.
4️⃣ Wrap the dough around the top of each piece to form the head.
5️⃣ Place on a lined tray and bake until golden and crispy.
6️⃣ Serve hot and watch that cheese pool ooze out.

Crispy, cheesy and just the right amount of spicy. Trust me, these disappear before they even hit the table 😏
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19/08/2026

Souffléd Ham & Cheese Rolls 🧀🔥
Looking for a high-protein brekkie that actually keeps you full? 👀 Crispy on the outside, cheesy and fluffy in the middle, with that lovely salty hit from the ham. Packed with protein from the eggs and Champagne Leg Ham, these are simple, full of flavour and ridiculously easy to make.

🛒 INGREDIENTS:
✅ 3 large wraps
✅ 6 slices D'Orsogna Deli Fresh Ham Champagne Leg 100g
✅ 6 slices cheese
✅ 4 eggs
✅ ¼ cup cream
✅ 2 tbsp chives or spring onion
✅ ½ cup grated cheese
✅ Salt and pepper

👩‍🍳 STEP BY STEP:
1️⃣ Layer the wraps with ham and cheese, then roll them tightly into a log.
2️⃣ Cut the log into pieces and place them into a greased muffin tin, gently opening the layers.
3️⃣ Whisk the eggs, cream and chives together, season, then pour into the rolls.
4️⃣ Top with grated cheese and bake at 180°C for about 20 minutes, until golden and cooked through.
5️⃣ Let them rest for a few minutes, then get stuck in.

A high-protein breakfast, snack or dinner… I'm not judging 😏

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17/08/2026

Honey Ham & Cheese Pinwheels 🧀🌀
Need an easy lunchbox snack the kids will actually devour? 👀 These little ham and cheese scrolls are golden and flaky on the outside, melty and cheesy on the inside, and loaded with savoury honey ham in every bite. Simple ingredients, big flavour and minimal effort.

🛒 INGREDIENTS:
✅ 100g D'Orsogna Deli Fresh Ham Honey
✅ 1 sheet puff pastry
✅ Mozzarella, grated (for the filling and a little extra on top)

👩‍🍳 STEP BY STEP:
1️⃣ Stack the ham slices on top of each other, then slice into small squares.
2️⃣ Roll out the puff pastry sheet on a flat surface.
3️⃣ Scatter mozzarella evenly over the pastry, then top with the ham squares.
4️⃣ Roll the pastry up tightly into a log, then slice into individual wheels.
5️⃣ Bake at 180°C for 15 to 18 minutes, or air fry at 180°C for 8 to 10 minutes, until golden and puffed.
6️⃣ Sprinkle a little extra mozzarella on top and pop back in until melted.
7️⃣ Let them cool for a minute, then serve.

Easy, cheesy and packed with protein. The perfect lunchbox snack to keep the kids happy without spending ages in the kitchen 😋

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14/08/2026

Chorizo & Hot Honey Bacon Stamppot 🥔🔥
Looking for proper comfort food to warm up a cold night? 👀 This Dutch-style stamppot is creamy, chunky and rustic, loaded with smoky, crispy chorizo and sweet-savoury hot honey bacon in every forkful. Simple ingredients, big flavour and pure comfort.

🛒 INGREDIENTS:
✅ 2 x 250g D'Orsogna Chorizo, cut into discs
✅ 200g D'Orsogna Hot Honey Streaky Bacon
✅ 1kg mashing potatoes, skin on and washed
✅ 3 to 4 large kale leaves, washed, destalked and finely shredded
✅ 125g butter
✅ ½ cup milk
✅ ½ cup cream
✅ ¼ tsp freshly grated nutmeg
✅ Pinch of cinnamon
✅ Salt and pepper, to taste
✅ To serve: spring onions or chives, sauerkraut and crispy radishes

👩‍🍳 STEP BY STEP:
1️⃣ Roughly chop the potatoes and boil in salted water for around 20 minutes, until soft enough to mash.
2️⃣ In the last 5 minutes, set a steamer over the pot with the kale inside and cover to steam.
3️⃣ Fry the bacon until crisp, then chop or crumble into small pieces and set aside.
4️⃣ In the same pan, cook the chorizo discs until crispy on the outside, then set aside and keep the pan juices.
5️⃣ Drain the potatoes and mash in the same pot with the butter, milk, cream, nutmeg, cinnamon, salt and pepper. Keep it chunky and rustic with some big chunks still showing.
6️⃣ Stir through the kale, half the chorizo, half the bacon and half the pan juices.
7️⃣ Divide into bowls, top with the rest of the chorizo and bacon, scatter over the spring onions and drizzle with the last of the pan juices.
8️⃣ Serve with sauerkraut and crispy radishes on the side.

A hearty bowl of comfort with smoky chorizo and sweet hot honey bacon doing all the heavy lifting. Feeling like a change? Swap in D'Orsogna Maple Streaky Bacon, Polish Sausage or Krakowurst 😋

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12/08/2026

"Coppa & Peach Crostini 🍑🔥
Looking for a little bite that tastes like something off a wine bar menu? 👀 Crispy coppa, caramelised peaches, melted Brie and golden toasted bread soaking up all those beautiful juices. Sweet, salty, creamy and crunchy, this one has it all.

🛒 INGREDIENTS:
✅ 70g Premium Artisan Range Coppa (from a 125g pack)
✅ Tinned peaches, cut into wedges
✅ Bread slices
✅ Brie cheese, sliced
✅ 1 tsp butter
✅ 1 sprig of rosemary
✅ 1 spoonful of honey

👩‍🍳 STEP BY STEP:
1️⃣ Cut the peaches into wedges.
2️⃣ Cook the Coppa in a pan until crispy, then remove and set aside.
3️⃣ In the same pan, add the butter, rosemary, peaches and honey. Cook until the peaches caramelise and soak up all those flavours.
4️⃣ Remove the peaches, then add the bread slices to the same pan and let them toast up in the sweet, savoury juices.
5️⃣ Lay slices of Brie on the bread, cover with a lid and let the cheese melt.
6️⃣ Finish with the caramelised peaches and chopped crispy coppa on top for the perfect balance of sweetness and crunch.

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"

11/08/2026

Young swiped the plate, but Coxy came prepared 🥓 A game-winning breakfast with Fremantle Dockers.

07/08/2026

Chicken Cottage Cheese Wrap 🌯🧀
Want a high-protein lunch that actually lives up to the hype? 👀 This viral cottage cheese wrap bakes up golden and flexible, then gets loaded with creamy pesto, juicy tomato, peppery rocket and tender sliced chicken: simple ingredients, big flavour and minimal effort.

🛒 INGREDIENTS:
✅ D'Orsogna Chicken Thinly Sliced Quad Pack
✅ Sun-Dried Tomato
✅ Cottage cheese
✅ Italian herbs
✅ Salt
✅ Pepper
✅ Pesto
✅ Tomato, sliced
✅ Rocket

👩‍🍳 STEP BY STEP:
1️⃣ Spread the cottage cheese into an oval on a baking tray lined with baking paper.
2️⃣ Season with Italian herbs, salt and pepper.
3️⃣ Bake until set and lightly golden.
4️⃣ Let it cool slightly so it becomes flexible.
5️⃣ Fill with pesto, tomato, rocket and sliced chicken.
6️⃣ Roll it up and enjoy.

Trust me, it's way better than it has any right to be. High in protein, fresh as anything and lunch is sorted in minutes.
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Address

Melville, WA

Opening Hours

Monday 7am - 4:30pm
Tuesday 7am - 4:30pm
Wednesday 7am - 4:30pm
Thursday 7am - 4:30pm
Friday 7am - 4:30pm
Saturday 8am - 12pm

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