A WESTERN AUSTRALIAN BRAND THAT STANDS FOR QUALITY IN TASTE, PRODUCT INTEGRITY AND HEALTH AND SAFETY

ADVERTISING SUPPLEMENT Published March 21-22, 2015

CELEBR ATING 65 YEARS

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Congratulations to D’Orsogna on celebrating their 65th year

Michael CaneHead of Business Banking WA

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Brett DouglasSenior Manager

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BOARD

Since its establishment 65 years ago, D’Orsogna and its brand has become recognised and admired not only in its original home market of Perth, but right across Australia. The company is extremely proud of its Italian origins and produces top quality meat products and smallgoods that are stocked in supermarkets shelves in every state, plus other food retail outlets. The products are also extremely popular in the food service industry.

From humble beginnings D’Orsogna now has major processing facilities in Western Australia and Victoria, and will soon embark on another major expansion on the eastern seaboard to continue to grow its presence in the Australian market.

The Board and management are passionate about the business and the quality of D’Orsogna’s products. With a capable and loyal workforce and a vision for success, we look forward to the future with much optimism.

Tony IannelloChairman, D’Orsogna Ltd

Board of Directors – Front row (L-R): Brad Thomason (Managing Director), Tony Iannello (Chairman), Roseanne Thomas (Company Secretary). Back row (L-R): Marco D’Orsogna (son of Giovanni D’Orsogna), Tina D’Orsogna (daughter of Tommaso D’Orsogna), Eugene D’Orsogna (son of Tommaso D’Orsogna), Reg Webb (Independent Director), Michael Brown (Accountant representing the Giovanni D’Orsogna Family).

Fruitful future ahead

Editor: Louise AllanWriter: Bianca BartucciottoSubeditor: Kirsten HyamDesign: Kara SmithAdvertising: Ron McFarlane, 9482 3588

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The team at Linley Valley Pork congratulates D’orsogna on their

Pork

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65th Anniversary

Welcome to this special 65th anniversary celebration of the iconic Western Australian food brand that is D’Orsogna.As Managing Director, I invite you to join us and be part of the great story that is the 65-year history of D’Orsogna.

Our brand stands for quality in terms of taste, product integrity and health and safety.

The D’Orsogna story will continue to grow, along with the people of WA and, more recently, those in the eastern states.

While our landmark Palmyra premises, on the corner of Stock Road and Leach Highway, has been our home since 1973, D’Orsogna started humbly in 1949 as a one-man butcher shop in Stone Street, West Perth.

Brad ThomasonPrior to D’Orsogna, Brad spent 30 years in management positions in the smallgoods and meat processing industry across Australia, commencing as a trainee manager with JC Huttons.

His appointment as CEO, Meat and Dairy Division, George Weston Foods (GWF), in 1986 brought him to WA, where his headquarters were initially Watsons Foods/Watsonia in Spearwood. He spent 15 years heading GWF’s Meat and Dairy Division’s Australia-wide operations.

Brad described the Managing Director role at D’Orsogna as off ering him the best of both worlds. He respects the company for retaining the 65-year fl avour and integrity of the D’Orsogna founders and their families, while at the same time embracing the challenge of corporatising the business to the point where it now leads the way at many levels of what is a very competitive sector of the food industry.

And, perhaps most importantly, you’ll enjoy some fabulous recipes and read why some of WA’s leading chefs and food writers rate D’Orsogna’s product range so highly.

To all our customers and suppliers and all D’Orsogna staff and associates, past and present, a sincere thank you for helping us build our business and brand.

On behalf of the D’Orsogna family, Board, management and staff , I invite you, our ‘extended family’, to celebrate our 65th anniversary by enjoying our fi ne food products.

Brad Thomason, Managing Director, D’Orsogna Ltd

D’Orsogna’s executive management team is a well-trained, highly experienced, committed group of people, all focused on ensuring the business grows sustainably and profi tably, while delivering safe, nutritious food to our valued consumers.

For 65 years, D’Orsogna has grown to become a market leader in WA’s food industry, while providing a level of customer service and satisfaction second to none.

D’Orsogna in 2015 employs more than 500 people at Palmyra and another 50 at our Melbourne facility, making us a truly national supplier.

Subsequent to our successful move into eastern Australia with our Melbourne production unit fi ve years ago, we’re now in a position to consider further development and consolidation nationally, with new premises in Melbourne.

If this proceeds, and it has the Board’s backing, it would be a state-of-the art facility, with export accreditation and the latest available technology in terms of waste management and energy effi ciency.

We’ve been watching and assessing the Asian market for some time and believe we’re now in a position to tap into it with a select range of D’Orsogna fi ne foods, which we believe will be welcomed by the Asian population, tourists and expat residents alike.

While the company proudly retains the original D’Orsogna family values and business ethics, it is a corporate entity with high standards of governance and a strategic vision.

The D’Orsogna name still ‘fl avours’ the company today, with the presence on the Board of Marco (son of Giovanni) and Tina and Eugene (daughter and son of Tommaso).

I acknowledge co-founder Tommaso D’Orsogna, who passed away last year at 95 years of age.

He was a great friend to many and has left a lasting positive legacy.

D’Orsogna’s executive management team is a well-trained, highly experienced, committed group of people, all focused on ensuring the business grows sustainably and profi tably, while delivering safe, nutritious food to our valued consumers.

I pay tribute to my management team and all staff here in WA and across the country and, in particular, on the east coast I commend the professionalism and eff orts of our Melbourne-based National Sales Manager Colin Sullivan.

I’ve worked with Colin for many years and he’s had the task of establishing the D’Orsogna brand on the east coast, but, most importantly, building sustainable relationships with the supermarket majors.

He’s done an exceptional job with, of course, support from others in the sales team.

I hope you enjoy reading this magazine, while learning a little about some of the people who help make D’Orsogna and our fi ne foods part of modern Australian dining on a daily basis.

You’ll also have the opportunity to join the D’Orsogna family by becoming part of our rapidly growing social media network via Facebook, Twitter and our website.

Beloved brand celebrates 65 years of creating fine foods

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Congratulations D’Orsogna on 65 Years

Of the 65 years D’Orsogna have been in business,Woolworths is

proud to have enjoyed 57 years of partnership together.

We congratulate D’Orsognaon being awarded as Woolworths’

“Fresh Added Value Supplierof the Year” for 2014.

Congratulations D’Orsogna for your wonderful achievements.

We look forward to working closely together for many more years.

Quality has been a word long associated with the D’Orsogna product throughout the company’s 65-year history. And the current Board and management team simply won’t let that slip. With a new Quality Assurance Manager on board (see page 11), the company is intent on staying at the forefront of quality continental meats and smallgoods.

With a number of awards up its sleeve and a seemingly endless list of companies who use and sell their products, D’Orsogna is always looking for new ways to innovate and to keep up with the latest customer requirements and food trends.

D’Orsogna General Manager Technical Services Chang Wang said the company always looked to the market and ensured the products being shipped out of the factory

were of the highest possible standard. Recently the company took out an award from Subway for its hard work in reducing sodium levels in the product. Mr Wang said this was a key strategy of the company to satisfy consumer expectations.

“This country has been very proactive in sodium reduction and we worked very, very hard across product ranges to achieve this,” Mr Wang said.

The international award was given to D’Orsogna for being a champion of sodium reduction.

“That is something we are forever trying to provide, a healthier product,” Mr Wang said.

“I feel very proud of that because as a team we contributed to sodium reduction and keeping up the general health of the consumers.

“It’s not just a marketing trend but also a need for consumer wellbeing.”

Innovation and quality are top of mindTelesales supervisor Modesto Giancaspro fi elds the emails, phone calls and faxes that come in to the company about the product and the delivery schedules.

Mr Giancaspro said he saw a lot of the feedback and suggestions from customers and clients.

He said customers were happy with the quality products and the service provided by the company.

“D’Orsogna prides itself on the quality of the product and ensuring it is consistent, so that’s why customers keep coming back because they know they are going to get a good quality product at the end of the day,” Mr Giancaspro said.

“We get some good feedback and a lot of people like our boneless ham. At Christmas we send out a lot of hams on the bone and the companies that come back are saying they really like the product and that’s why we get repeat orders.”

The secret to D’Orsogna’s legendary tasteNowadays D’Orsogna’s recipes are kept under lock and key to protect that great taste the company prides itself on.

That great taste can be credited to Tommaso D’Orsogna’s early days in the smallgoods industry.

Soon after turning 16, Tom started work at a smallgoods factory under the watchful eye of a gentle-natured man named Harry Hunter, the master manufacturer.

Harry was a returned serviceman from World War One and was renowned for making the best sausages, polony and corned beef in town.

His special ingredients, however, were a secret which he did not reveal to anyone.

As Harry’s health began to fade as a result of his stint in the Western Front, he presented Tom with a list of the secret ingredients.

Tom’s life changed forever. He was able to negotiate better pay conditions for himself at the factory and send more money back to his family in Italy.

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D’Orsogna prides itself on the quality of the product and ensuring it is consistent, so that’s why customers keep coming back because they know they are going to get a good quality product at the end of the day.

Expanding its reach across the east coast

The future of the family-owned company-turned-powerhouse meat manufacturing and distribution company is bright, with expansion on the horizon. While the company started from humble beginnings in a little factory in Western Australia under the watchful eye of three Italian brothers, expanding export potentialis now on the cards.

D’Orsogna is in the middle of plans for the expansion of its Melbourne facility, which originally opened in 2009 to increase the company’s reach across eastern Australia.

D’Orsogna Financial Controller Roseanne Thomas said the company was now looking at a number of options to expand its presence in Victoria, an exciting prospect for the state.

The company’s workforce in Melbourne stands at about 50 employees, but Dr Thomas said this could expand up to 150 people.

“We have a factory in Melbourne, but it’s only small and the Board is currently exploring options to build a much bigger factory in Melbourne,” Dr Thomas said.

“It will probably be a similar size to our headquarters factory in Perth and will give us the capacity to supply the eastern states and the ability to export from this side or that side by increasing throughput.”

Dr Thomas credited a signifi cant portion of this success to Brad Thomason, who she said had taken the company from strength to strength since he was appointed as Managing Director in 2000.

“It’s always been a good business with a strong foundation, but I think when Brad came onboard in 2000 he took it to another

level because he had very good contacts within the retail sector and also the meat industry,” she said.

“Certainly we expect it to keep growing. The Board is very supportive strategically with investment and I think it will continue.”

The company has been investing a lot of money into staying ahead of the game as it continues to look for new ways to grow.

D’Orsogna Managing Director Brad Thomason said all investments for future growth were strategic.

“Eff ectively, when looking to identify and establish new markets and grow existing ones for the D’Orsogna brand and our products, we focus on world’s best practice in everything we do, whether that be in terms of procuring the latest available plant and equipment or sourcing the safest, best quality primary product for our manufactured range or hiring the best available people,” he said.

“That commitment to excellence means we will scope the world, for example, when looking to invest in technology and machinery that will maintain our position as a recognised and respected fi ne foods market leader in Australia.

“We have always allocated substantial funding to research and development at all levels of our business and continue to do so.”

It may have been diffi cult for the D’Orsogna brothers to ever dream of this success when they fi rst started in 1949 after a challenging early life as Italian immigrants, but as a testament to hard work and the power of will, the company’s best days are yet to come.

Darren DempsterMelbourne-based Operations Manager, Darren Dempster, says his D’Orsogna ‘elevator pitch’, refi ned over seven years with the company is very clear: “Made by Australians for Australians, our quality is second to none and our products are produced in a clean room environment.”

Darren has been running D’Orsogna’s Melbourne operations since day one (April 2009), when the company bought the Mt Waverley premises and commenced a massive renovation and upgrading program at what was a ‘tired’ old smallgoods factory.

D’Orsogna Managing Director, Brad Thomason, who identifi ed the opportunity and negotiated the purchase, had worked with Max Davis, previous owner of the factory, at Huttons.

According to Darren, the facility had to be completely gutted internally and rebuilt inside.

“The former premises was not up to today’s standard, but after several million dollars of investment in new plant and equipment and infrastructure, the facility now is highly functional, with zero contact between raw processing and cooked, state of the art equipment and one particular line which is ahead of the game in manufacturing in the smallgoods industry in Australia,” he said.

D’Orsogna’s Melbourne operation employs 50 staff and manufactures to supply D’Orsogna branded bulk ham for Woolworths delicatessens nationally and D’Orsogna branded sliced and shaved meats, ham, chicken and salami to Woolworths nationally also.

Before starting with D’Orsogna, Darren was Production Manager with Castle Bacon (KR Castlemaine), where he’d worked for 26 years.

He also managed a small poultry processing plant in Bendigo, Victoria for two years.

Aside from his obvious passion for D’Orsogna, Darren is devoted to his family too, including wife Mei, who is Operations Manager for a company known as Community Chef and his three sons,

Darren was a keen Australian Rules footballer and coach, raced bikes and competed in triathlons, twice representing Australia in Hawaii Ironman world championships.

D’Orsogna’s Melbourne team – L-R: Peng Mach (Supervisor), Miriam Mercado (Operations Coordinator), Ingrid Radegonde (Quality Manager), Veronique Chung (Technical Projects), Brian Spehr (Production Manager) and Darren Dempster (Operations Manager).

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Growing up in the then small country town of Bunbury, I was blessed with a mum who loved to cook.Mum took me on trips to the local corner family-run butcher store.

Here I was mesmerised by the range of meats and smallgoods on off er and the butcher always gave us a slice of this and that to taste.

Fast-forward 50 years and thank God some of the real values in my life haven’t changed. Like dealing with another family-run business D’Orsogna, which has an awesome track record of ‘family’, quality, diversity and integrity...all essential ingredients that make up the powerhouse of the brand that is D’Orsogna.

Leading chef champions produce

I started my fi rst restaurant in the small south-west town of Augusta in 1980 and from that day I have used D’Orsogna products.

The latest event I catered for with a range of tasty smallgoods was at the 2014 Ord Valley Muster in Kununurra, where I showcased and fed 650 black tie

D’Orsogna has an awesome track record of ‘family’, quality, diversity and integrity...all essential ingredients that make up the brand.

corporate diners a shared D’Orsogna antipasto platter.

Rock on D’Orsogna, for you are a real asset to the Australian food and hospitality industries.

Don HanceyWA Food Ambassador

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Congratulations D’Orsogna on 65 years in Western Australia!

www.pwc.com.au

PwC Perth are proud to provide services to Western Australian businesses.

Our team is committed to helping local businesses deliver the best ideas and thinking to help you succeed.

We are proud to provide services to companies who are dedicated to growing and shaping our state’s future.

From left: Justin Carroll, Managing Partner, WA; Amanda Williams, Private Clients Partner; Paul Naglan, Tax and Legal Partner

Whatever you call it – smallgoods, charcuterie, cold cuts, salumi – try and imagine a cuisine without cured meats.

What began millennia ago as a way to preserve pig meat for later use, has become one of the jewels of international food production.

Smallgoods are still mostly made from pork – bresaola, air-dried beef, is an obvious exception – and have become high art, particularly in Italy and France and Spain where the curing of hams, bacon and sausage is a seriously arcane enterprise.

In the case of prosciutto and jamon, the temperature of the air, humidity, the eff ect of smoke, the pig’s diet and the mere presence of airborne bacteria and local herbs are all factors in the fi nished product.

A rare pata negra ham can sell for as much as $500 a kilogram.

Similarly fi ne prosciutto can command high prices. But it’s the more demotic off erings like mortadella and bacon that are the most loved.

One of the food production “jewels”Is there anything grander than a bacon and egg sarni slathered with ketchup after a hard night, or a mortadella sandwich with a beer.

Think also of the great smallgoods pairings of all time: prosciutto and melon; blood sausage and seared scallops; bacon and eggs, the list goes on.

Australians love their smallgoods, thanks to generations of mostly Italians who have created some of the most well-known cured and processed meat brands in the country.

If you want to include smart cold cuts into your cooking, especially in summer, there’s nothing better than a well thought out antipasti plate.

Remember always slice thin and ‘gloss’ the meats with a thin drizzle of olive oil for the table.

Want something a little special? Wrap a chicken breast in thinly sliced prosciutto and colour it in a fry pan before fi nishing in the oven. Salty, porky, superb.

Or how about diced guanciale, rendered and crisped in a frying pan before being tossed

with long pasta, raw egg, grated pecorino and lashings of fresh black pepper for a famous Roman dish called spaghetti carbonara (and remember, never, ever add cream to your carbonara – hold back some of the pasta water to thin out the sauce).

Or best of all, grab a few slices of Jamon Serrano, a glass of chilled sherry and enjoy one of the fi nest pre-dinner snacks you’ll ever experience.

Rob Broadfi eldFood Editor The West Australian

Australians love their smallgoods, thanks to generations of mostly Italians who have created some of the most well-known cured and processed meat brands in the country.

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HAPPY 65TH ANNIVERSARY D’ORSONGA! From the team at Linde Material Handling, Western Australia

HAPPY 65TH ANNIVERSARY D’ORSONGA! From the team at Linde Material Handling, Western Australia

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Tallying an impressive 15 years at the company this year, D’Orsogna General Manager Technical Services Chang Wang is excited about the future.

“My focus is fi rstly quality assurance, which is to provide our stakeholders with the assurance of our product safety, product quality and product integrity and the other aspect is to do with innovation, which is research and development,” Chang said.

“At D’Orsogna we want to be ahead of the game, so therefore we need to innovate and keep not only our stakeholders interested, but our general public consumers satisfi ed with our product and to keep promoting our brand.

“The company is family owned and I understand the family has always been very supportive of quality assurance innovation initiatives.

“D’Orsogna started as a local company serving a local market to now being truly national, serving consumers right across the country.

Chang WangGeneral Manager Technical Services

“D’Orsogna has evolved from serving very traditional products to a more diversifi ed range of products and fl avours.

“And we’re very innovative, with not only the taste of the product, but the packaging of the product itself.

“D’Orsogna is going from strength to strength as I have witnessed over the past 15 years.”

Walking through the factory, Chang is commonly greeted by his colleagues.

“D’Orsogna is truly a family business and you have a sense of belonging here and there are a lot of good people,” he said.

“We’re supportive of each other, so we grow in that sort of environment.”

Chang pointed out there were many people on the payroll who had been with the company for more than 25 years, a testament to the values of the company and the commitment to staff .

“It is hard work, I suppose, like any other business. If you want to stay ahead you’ve got to work hard,” he said.

“But that hard work is appreciated here.

“There’s an ongoing understanding and respect between the people in the factory, their supervisors, the line managers and the senior managers because we’re very much hands-on people.

“By doing that, most of the people within the organisation value and respect each other’s jobs and that translates to loyalty to the company.”

Chang takes his job at the company very seriously and said he felt a great sense of pride when he saw someone slicing up a lovely, fresh D’Orsogna leg ham.

“That’s what keeps me going,” he said.

After achieving her diploma in business, Dianne Davies signed on at D’Orsogna for work experience, where her mum and dad were already working. Little did she know, 18 years later she would be heading up the human resources department.

“I started in accounts after doing a diploma in business and I originally came here just for work experience; that was my intention,” she said. “But I really fell in love with the people and then I was given an opportunity to join the HR team in 1998 and from there I progressed.”

Between Dianne, her mother and father, they have completed 63 years at the company. “There’s a real sense of family because we have a lot of husbands, wives, mothers, daughters and sons working

Dianne Davies HR Manager

here,” she said. “My children have grown up knowing where mum works and enjoy eating D’Orsogna products.”

Dianne looks after employee welfare, occupational health and safety, industrial relations and payroll administration, which means she’s a busy lady. But, as she says, the work pays off when you work in such a supportive team.

“One of the things I love about D’Orsogna, having come from a European background myself, is the company off ers opportunities for people who ordinarily may fi nd it diffi cult to fi nd work in other places,” Dianne said.

“We have a very lean management style, so we spend a lot of time in the factory. We get down there and have a chat with the staff , which is always a highlight of my day.”

Dianne worked up through the ranks at the company like many others.

“If you show commitment to the company, the company then rewards you with the opportunity to further your career. I have seen the business go through a change from a family-style business to a corporate business.”

“When Brad Thomason came on board in 2000, he took the business to the next level with the support of the Board, the executive management team and, of course, the hard-working employees,” she said.

Dianne said the working environment was refl ected in the quality of the product. She said the company committed to the needs and expectations of its employees by providing secure employment and helping them create a work-life balance.

“When you’ve got a happy team, it refl ects positively in your end product,” Dianne said.

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Janice Monastra Sales Analyst

Sales Analyst Janice Monastra, having worked at D’Orsogna for an impressive 28 years, said she loved the ‘family feel’ of the company and the presence of the family in the business was one of the reasons so many employees remained loyal.

“When I fi rst started, it was the family running the business and it was Tina D’Orsogna who employed me, but that feeling has continued all the way through, even since new management was introduced some 15 years ago,” she said.

“They care about their employees and while work is important, family is important as well. I think that’s why people stay.

“It helps you work better when you know your employer cares about you and your family.”

As a sales analyst, Janice’s role entails sales reporting, helping out the sales representatives and pricing and promotions.

Her favourite product is the premium boneless leg ham, but she said there was always room to grow.

“I’ve almost grown up with D’Orsogna products and just the other day I was saying to someone it doesn’t matter what ham I taste, I still go back to that premium boneless. To me, it’s still the best one,” Janice said.

D’Orsogna Senior Business Manager Massimo Valentini understands the company’s business inside out, which comes from the 15 years he has spent on the production side and 10 years in sales.

Highly experienced and well-regarded WA-based account managers Terry Bassula, Eddie Murphy and Silvano Persichillo are part of the sales team.

A team led by Steve Vradis coordinates D’Orsogna’s vast distribution network in WA and interstate using a variety of transport companies and contractors to ensure products get delivered on time, every time.

Massimo Valentini Senior Business Manager

D’Orsogna’s trucks supply metropolitan Perth and the company engages skilled contractors to deliver products into all capital cities, plus many regional areas in North Queensland, Northern Territory, Tasmania and North West WA ( Broome, Exmouth and Geraldton).

D’Orsogna has a depot in Bunbury, led by Glenn Jones, which distributes products to the South West.

Although transporting perishable goods is always challenging, considering the time and distance they often must cover to reach ultimate points of sale, D’Orsogna manages this with strict controls on refrigeration, appropriate packaging and transport logistics.

Working in the social media age

A passionate advocate for the reach and market penetration that social media and the digital age off ers a progressive company such as D’Orsogna, Massimo has been a driving force behind the development and refi nement of D’Orsogna’s website and Facebook page.

Massimo said he believed social media off ered an important pathway to reaching consumers, and described it as “the public but personal voice of the company”.

“Our Facebook page, for example, has more than 20,000 likes,” he said.

“A recent initiative was partnering with Julie Dundon from Nutrition Professionals Australia to off er followers healthy dining tips.

“This, along with our regular recipes from chef Matt Golinski, means we can quickly and regularly inform new and old customers about how our range of D’Orsogna products can fi t in with their busy lifestyles.

“Our partnership with Amanda of Cooking For Busy Mums is also an important community link and last year she featured D’Orsogna’s Lunchtime Legend Campaign, headed by Matt Golinski, and fi lmed 10 recipes using the D’Orsogna range along with Matt Golinski and supplied a free e-book for the entertaining season.”

This year Amanda will incorporate two recipes a month using the D’Orsogna range and show followers how they can easily use D’Orsogna products at home. Look out for the hashtag #dorsognaathome to view the recipes and photos Amanda shares.

One of the newest members of the D’Orsogna family is Quality Assurance Manager Valeria Krasnova. A recent graduate of the Royal Melbourne Institute, Valeria held only one job within the food industry before her time at D’Orsogna, but couldn’t resist the allure of working for what she described as “a Western Australian institution”.

“About seven years ago, I drove past the site and thought ‘oh my gosh, what is that fantastic smell?’ and I turned around and saw it was D’Orsogna and seven years later here I am,” she said.

Valeria said she had become fascinated with the company and all the processes in place.

“Because I work here and I know how it operates, I’m actually fascinated,” she said.

“When I came here I was really surprised, in a good way, with how management pursued quality and the maintenance of the family business culture.”

Valeria fondly recalled her welcome at the company and said she now felt right at home.

high standards set by the family all those years ago.

“My job includes maintaining our food safety system and we’ve got a very strong food quality system, requiring constant revision, implementation and verifi cation,” she said.

“I also conduct training of personnel on diff erent topics to keep them updated.

“My department also runs a range of verifi cation programs for all the processes and all the company compliances and customer standards, so we need to ensure if they change anything, we’re on the same page.”

Valeria also looks after customer complaints, of which there are very few, but said she received many compliments about D’Orsogna products.

“The incredible thing about D’Orsogna is it never stops and it always develops,” she said.

“It keeps tuned to our customer preferences and wider consumer trends and requirements. This always brings freshness to your work and you always remain enthused and proactive.”

Valeria Krasnova Quality Assurance Manager

“There was a big welcome everyone knew about,” she said. “It was a great push for me. Everyone works together as a team and that’s a very nice feeling to be part of that team.”

Valeria is responsible for keeping the D’Orsogna products up to the very

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Although David Starick has worked in the meat industry for 40 years, he describes his past 15 years as Operations Manager at D’Orsogna as the most exciting and challenging, working closely with Managing Director Brad Thomason to modernise the WA plant and ensure work practices keep pace with increased production demands.

Brad described David’s contribution as positive and a genuine catalyst to production improvement.

“We’re probably putting through three times the volume of product that we were back in 2000 when I started,” David said.

“This clearly refl ects growing demand for D’Orsogna’s products, which have a reputation in the marketplace second to none.

“The productivity and profi tability of any meat processing business is all about throughput, yield and production of a consistent, quality product and I believe

David Starick Operations Manager

this is where D’Orsogna’s Palmyra factory has become a real trendsetter across the industry.”

Most of the processing machinery and equipment at the factory is sourced from Europe and, where possible, according to David, D’Orsogna invests with suppliers that have an Australian-based operation to ensure a high level of after-sales service.

“Machine and operator downtime can signifi cantly aff ect the bottom line, so

starting with the most aff ordable, best available equipment backed up by good maintenance helps minimise downtime,” he said.

During his career, which includes time at Chapmans (SA), Watsons (WA) and Melosi (NSW), David has witnessed remarkable improvements in machine productivity, noting, by way of example, that it once took fi ve slicers to do what one does now.

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CONGRATULATIONS TO D’ORSOGNA ON THEIR 65TH ANNIVERSARY.SCOTT’S IS D’ORSOGNA’S TRUSTED REFRIGERATED TRANSPORT OPTION.

Taking a gap year after high school was the start of big things for D’Orsogna Production Planning Manager Ryan Barrett.

Ryan BarrettProduction Planning Manager

Ryan decided to take up a post at Benny’s Gelati, an icecream factory owned by D’Orsogna, to work for one year.

That one year then turned into 18 years with the same company.

“I started at Benny’s Gelati, which D’Orsogna owned at the time, and worked there for 18 months,” Ryan said. “Then I had the opportunity to come to D’Orsogna. I started on the factory fl oor in dispatch doing scanning and stock control in fi nished goods.”

enjoy every day, as each is diff erent and that’s why I look forward to coming to work every day,” he said.

Ryan is proud to be part of such an upstanding and respected company as D’Orsogna.

“Our reputation in the community is that we produce a safe, quality product and people know what they’re buying and they buy our products with confi dence,” he said.

Ryan has seen fi rsthand the amount of stock that comes out of the factory doors as it gets loaded into well-maintained, chilled delivery trucks.

He said the work environment at D’Orsogna was second to none.

“I’ve learned a lot from the people I’ve dealt with at the company,” Ryan said.

“I think people enjoy coming to work here and we’re always busy. I think at the core is the family.

“It all comes down to family, loyalty and hard work, which are the foundations of D’Orsogna.”

Our reputation in the community is that we produce a safe, quality product and people know what they’re buying and they buy our products with confidence.

Since 2005 Ryan has been responsible for production planning and meat planning.

“I was given an opportunity by Brad to do the production planning, so I accepted the promotion and I’ve basically been doing that since then. It’s been very challenging and I

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Ryan said the best thing about working for the company was that it was always positive and it was motivating knowing the business came from humble beginnings.

“I think we all appreciate that still to this day,” he said.

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Corporate Superannuation | Executive Risk | Private Wealth

Australasia’s Leading Employee Benefits Advisory Group

Would like to congratulate D’Orsogna on its

D’Orsogna has built a solid

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has been a genuine pleasure.

We are pleased to provide

D’Orsogna and CEO Brad

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Our advisers have also enjoyed

working with a loyal team of

dedicated employees for over

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We look forward to many more

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Best wishes from the team at

Super-Advice.

65th Anniversary

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The 65-year-old D’Orsogna business story begins as a family story almost 90 years ago, when Luigi D’Orsogna travelled to the United States in 1926 to visit two of his brothers who had migrated there four years earlier.Italians Luigi and Concetta D’Orsogna had eight children: Antonietta (1914), Cesare (1917), Tommaso (1918), Giovanni (1920), Mario (1922), Pierino (1923), Rosa (1925) and Esterina (1926).

Luigi returned to Italy shortly after, understanding his small herd of 12 dairy cows could sustain him and his extended family better than working in the US. He heard from relatives in his village of “la nuova America” or the new America, as Australia was colloquially nicknamed, and all the money that was to be made there.

Determined to migrate to Australia, Luigi did so in October 1927, departing Italy for Australia aboard the ship Caprera and arriving in Fremantle on November 29.

With the Great Depression starting to bite, he travelled from town to town looking for work, before starting in a granite quarry in Roleystone in 1929.

The D’Orsogna story

During the 1930s, Wiluna, in Central Western Australia, was a thriving mining community with a population of more than 8000, of which 200-250 were Italian. Hearing about Wiluna’s prosperity, Luigi travelled there in 1931, fi nding work at Wiluna Gold Mines Limited.

After two years he had enough money to buy a passage for two of his sons, Cesare, aged 16 and Tommaso (Tom), aged 14, who arrived in Fremantle on September 12, 1933 aboard the ship Romolo. The pair were greeted by

Mr Casotti, owner of an Italian restaurant in James Street, Perth.

After a couple of days with Mr Casotti, the brothers started their journey by train to Wiluna.

When they arrived, Luigi enrolled them at the local Catholic school, but they didn’t remain there too long, with Cesare fi nding work at the Italian-owned and operated Rome Bakery, where he spent 15 months before joining his father at the mines at the age of 18.

Tommaso D’Orsogna, left, and his brother Giovanni.

Luigi, with Tom by his side, approached Jim Clarke, who managed Wiluna Meat Supply, about work for Tom. Mr Clarke said there was work at the abattoir 10km out of Wiluna, for a man but not for a boy of 15 years. Luigi’s persistence, however, convinced Mr Clarke to give Tom a chance to prove himself.

Tom constantly asked Mr Clarke if there were any jobs at the butcher shop in town and eventually he started in the smallgoods manufacturing factory adjacent to the Wiluna Meat Supply’s Butcher Shop, where he spent

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four years making Australian-style sausages, frankfurts, polony, corned beef, pickled pork and dripping.

Eff ectively, this was the beginning of D’Orsogna Limited as it is known today.

Cesare, due for a holiday after three years of mining at Wiluna, headed for Fremantle to greet another brother, Giovanni (John), who had arrived in Fremantle on January 9, 1938 aboard the ship Remo.

They returned to Wiluna to join their father. Cesare and four other Italian men thought they would try their hand at gold prospecting at Mt Vernon (120km east of Wiluna), after hearing of a great gold fi nd.

Due to the shortage of work in 1939 at Wiluna Meat Supply, Tom fi nished there and joined his brother Cesare prospecting at Mt Vernon. Shortly after, Australia offi cially entered World War Two and during the next few years the D’Orsogna brothers were captured and interned, despite Tom, Cesare and John being Australian citizens.

After all three were released in August 1944, Cesare joined the merchant navy, John moved to Kalgoorlie to work at the Main Reef Hotel as a barman and Tom began work at Robbs Jetty, south of Fremantle, where he spent three years in the boning room, slaughtering area and cool rooms.

From there, Tom left for Melbourne in 1947 and found daytime employment at Otto Wurth Pty Ltd, a continental smallgoods manufacturer in North Melbourne. In the evenings, he was employed at Cafe Latin, 206 Exhibition Street, and Mario’s Restaurant, 198 Exhibition Street, Melbourne. Brother John also moved to Melbourne in 1947 to work at Cafe Latin.

After two productive years in Melbourne, Tom returned to Perth, having learnt enough about continental and Italian-style smallgoods and opened his own smallgoods business, T. D’Orsogna Family Butcher in

Stone Street, West Perth in March 1949, marrying Maria Carrello the same year.

John returned to Perth in May 1949, in partnership with Tom.

Luigi returned permanently to Italy in 1951, after an absence of 24 years.

As their business prospered, Tom and John involved themselves in many pursuits, sponsoring numerous cultural activities important to Italians. They established the D’Orsogna Cup in 1960, a soccer competition that helped establish and promote soccer in Western Australia at a time when Australian Rules was the dominant football code. It was the state’s premier soccer competition for more than 30 years.

After receiving the sad news on January 8, 2014 of the passing of D’Orsogna co-founder Tommaso D’Orsogna, Managing Director Brad Thomason said Tommaso’s widely admired work ethic and generosity made him an inspiration to his family, his business, his 500 or so employees at D’Orsogna and the wider WA community.

“From very humble beginnings, he helped build a smallgoods enterprise that has proudly served Western Australians the fi nest of continental meats for more than 65 years,” Mr Thomason said.

“He was devoted to his wife Maria and their children Concetta (Tina), Luigi, Loreta and Eugenio and will long be remembered and respected as a pioneer and visionary.”

John D’Orsogna developed the Italian Choir in Perth and later became patron of the Western Australia Opera Company. In June 1955, John’s wife Diva arrived in Australia. The couple had been married in Italy when John returned to his hometown.

Tom and John were both awarded an Italian Cavalierato for their services to the Italian community in WA; Tom in 1967 and Johnin 1972.

D’Orsogna Smallgoods moved from West Perth to the corner of Leach Highway and Stock Road, Palmyra in 1973.

D’Orsogna’s wide range of products is now sold Australia-wide.

Giovanni’s son Marco D’Orsogna, left, and Tommaso’s children Tina and Eugene D’Orsogna.

Tommaso D’Orsogna (1918-2014) tribute

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D’Orsogna has always prided itself on maximising its use of the best available, locally-grown Western Australian pork in its smallgoods products.And that commitment has grown exponentially in the 30 years since D’Orsogna fi rst invested, as a foundation shareholder, in Westpork. Starting with a base of 400 sows, the business now controls more than 10,000 sows at its well-run sites at Gingin, Serpentine, Kojonup and Mt Barker.

The D’Orsogna family has played a key role in the long-term success of Westpork. Ken Boughton and Tom D’Orsogna started with a vision of building a farm

L-R: Pig farmers Steve Lyneham and Dawson Bradford with Massimo Valentini of D’Orsogna and Neil Ferguson of Westpork.

to supply D’Orsogna locally-produced pork.

The vision has grown beyond this, with Westpork not only supplying D’Orsogna but a number of key fresh meat suppliers within WA.

But the D’Orsogna commitment remains, with cousins Marco and Eugene D’Orsogna

Paddock to plate relationships grow

being long-term board members of Westpork. D’Orsogna is the second largest shareholder.

The partnership delivers pigs to D’Orsogna of a set quality and weight criteria 52 weeks of the year.

The consistency and long-term nature of the partnership has allowed both businesses

to grow with confi dence. The openness of the relationship has enabled D’Orsogna to read changes in consumer demands and expectations and for this to be fed back to the production system, enabling D’Orsogna to remain at the forefront of producing premium quality smallgoods.

D’Orsogna purchases pigs on a weekly basis from Westpork and from well-respected WA Great Southern farmers Dawson Bradford and Steve Lyneham.

D’Orsogna’s pork producer suppliers off er a range of production systems, including:

• Outdoor bred, where adult breeding sows live in open spaces with free access to paddocks.

• Loose housed deep litter systems.

• Environmentally controlled sheds based around large groups.

• Intensive breeder units based on confi nement limited to the fi rst fi ve days of gestation.

Westpork was the fi rst WA pork producer to introduce electronic sow feeders, which allow sows to live in large groups while being individually fed and avoiding aggression pressures at feeding time.

All Westpork pig feed is procured from Inghams or Wesfeeds, utilising local, WA-grown grain and as much local ingredients as possible.

D'Orsogna Board and Executive thank all supporters of the 65th Anniversary magazine.

west australian pork

Pork

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At the end of 2014 D’Orsogna was awarded Woolworths Fresh Added Value Supplier of the Year for 2014.The company has worked extremely hard for its relationship with the major retailer and said it was continually improving for the needs of its customers.

Woolworths Head of Trade Delicatessen Martine Cooper said D’Orsogna demonstrated collaboration at its best.

Combining passions delivers quality“It has embraced customer insights and shares our passion for customers, whilst being commercially and strategically aligned,” she said.

“It has achieved growth signifi cantly above that of the delicatessen department and continues to deliver very high standards of product quality and supply.

“Woolworths is proud to have been working with this supplier for 57 of its 65 years.”

D’Orsogna Store Merchandisers Janette Back, left, and Joan Clarke, right, with Woolworths South Fremantle Store Manager Belinda McDonnell.

ON 65 GREAT YEARS

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Congratulations to D’Orsogna for 65 years in the Australian smallgoods industry.

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We're one of the world's leading manufacturers. Each year we produce enough casing to stretch to the moon and back several times. We employ over 2,000 people, from food technologists to fleischmeisters, craftsmen and women to chemical engineers. Some hold doctorates, some drive forklifts. All of them come to work each day with one aim: to help our customers make the perfect sausage.

For faster, more efficient production and a great sausage, better with Devro.

Ham and mushroom fettuccine

Spanish chicken and chorizo paella

Thinking of a new way to please the kids, the wife or the husband at the dinner table is a chore, right? Wrong! For everyday inspiration on amazing dinners, healthy lunchbox snacks and amazing breakfasts, follow D’Orsogna on Facebook where chef Matt Golinski provides some amazing new recipes using the fantastic fresh D’Orsogna products you can pick up at the supermarket.

Go to www.dorsogna.com.au for more great recipes and the full range of D’Orsogna products.

4 Servings15 minutes preparation30 minutes cooking

Ingredients300g fettuccine

1 clove garlic, sliced

100g button mushrooms

20g butter

200g D’Orsogna Triple Smoked Ham, diced

1 tsp fresh thyme

300ml thickened cream

80g grated cheddar or parmesan cheese

Salt and pepper

InstructionsCook the fettuccine in salted boiling water for 12 minutes. Drain and toss with a dash of olive oil to stop it sticking together.

Saute the garlic, mushrooms and thyme in butter until the mushrooms are cooked.

Add the ham, cream and cheese and bring to the boil.

Season with salt and pepper and add the fettuccine to heat through.

Serve immediately.

4 Servings30 minutes preparation30 minutes cooking

Ingredients200g D’Orsogna Chorizo or Hot Calabrese Salami, sliced into 1cm thick rounds

400g chicken thighs, diced

1 onion, diced

30ml olive oil

Pinch of saff ron, soaked in 50ml boiling water

1 cup Arborio rice

2 1/2 cups chicken stock

1 red capsicum, roasted, peeled and cut into strips

100g green peas

1 tsp smoked paprika

2 tbsp fl at parsley, roughly chopped

Salt and pepper

InstructionsFry the chorizo slices in a heavy pan until well coloured on both sides. Remove with a slotted spoon and set aside.

Fry the chicken in the oil that has been rendered out of the chorizo until it has browned and is cooked through. Remove and set aside.

Fry the diced onion in olive oil over a low heat until it is well cooked.

Add the rice and continue to cook over a low heat, stirring often, for fi ve minutes. Add the soaked saff ron and allow the rice to absorb the liquid before adding the hot chicken stock.

Increase the heat to medium and simmer the rice for another fi ve minutes. Stir in the chorizo, chicken, capsicum, peas, paprika and parsley and continue to cook over a low heat until all the liquid has absorbed and all the ingredients are mixed through.

Season with salt and cracked black pepper.

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4 Servings15 minutes preparation

20 minutes cooking

Sweet potato, silverbeet, bacon and feta frittata

Ingredients400g sweet potato, peeled and diced

1 silverbeet bunch, stripped from its stems

200g D'Orsogna Rindless Streaky Bacon rashers, cut into strips

100g feta, crumbled

6 large eggs

125ml cream

125ml milk

1/2 cup mixed fresh herbs, chopped

Pinch of nutmeg

Pinch of cayenne pepper

Pinch of white pepper

1/2 tsp salt

InstructionsIn a saucepan cover the sweet potato with cold water, bring to the boil and simmer until just cooked. Drain well.

Blanch the silverbeet in salted boiling water for 30 seconds, rinse under cold water and squeeze between your hands until dry. Shred into 5mm strips.

Whisk together the eggs, milk, cream, herbs, spices and salt.

In a non-stick, heavy-based pan, fry the bacon until crispy. Add the sweet potato and silverbeet and stir well to combine all ingredients evenly.

Pour in the egg mixture and sprinkle over the crumbled feta.

Allow to cook on the stove on a medium heat for one minute to allow the bottom of the frittata to colour a little, then transfer to a preheated 180C oven for 15-20 minutes or until the frittata is just set and the top is lightly coloured.

Cut into wedges and serve with a fresh green salad.

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To see the wide range of products we offer, please visit our Equipment Range on our website.www.vemag.com.auPhone: 07 3829 3868 | FAX: 07 3829 3571Email: enquiries@vemag.com.au

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With a wide selection of exclusive machinery partnerships we have the ability to offer companies a wide choice of equipment solutions from standalone processing to complete production lines, from processing to packaging.

CONGRATULATIONS

On your 65th Anniversary and many years of great success

Congratulations Dorsogna on 65 wonderful years!

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