Balzanellis keep old-world traditions alive at Four Bee Meats

Walking in the door of Four Bee Meats in Queanbeyan, you’re greeted with black and white photos of the Balzanelli family.

The late Giovanni and Carla Balzanelli, who were only in their 20s when they immigrated to Australia from the Lombardy region of Italy in 1960, brought with them generations of family farming traditions and expertise.

“Our family lived off the land, raising pigs to sustain the five families working on the farm. Each year, up to six pigs would be made into a variety of delicacies, including salami, prosciutto, coppa, pancetta and bresaola,” says Marco Balzanelli, Giovanni and Carla’s son and second-generation owner of the Balzanelli business.

Australia wasn’t the Balzanellis’ intended destination; they originally planned to head to Argentina. However, as the migrant numbers reached a peak, Giovanni and Carla jumped on a boat to Australia instead, which benefited Queanbeyan.

A long way from meat production, Giovanni started his career in property development in Australia. By the late 1970s, the family was headed to Queanbeyan, where they would found the business that they are known for today.

“My dad was a bit of an entrepreneur. He had a piggery in Tarago in the late 70s and wanted a store to sell in, so we opened our first retail premises on Monaro Street in 1981. Mum and Dad worked really hard, and their legacy lives on in what we do now. We’re very proud and passionate about what we do,” says Marco.

The business has now seen three generations of Balzanelli’s work within the production and retail arms of the venture. Their award-winning dry-aged meats are sold in IGAs and specialty grocers across the region, and the current Balzanelli retail outlet, Four Bee Meats, is located in a quiet backstreet of Queanbeyan near Aldi and Woolworths.

Part coffee shop, part deli and part butchery, the store fills many needs in the community and is becoming a hub for residents to gather for their morning cuppa.

One step through the door, and you’ll find yourself in the sort of family-run business of times gone by where friendly smiles are the order of the day, and locals natter over a cuppa nestled amongst the aisles.

“The premises kind of fell in our laps around eight years ago when the landlord needed someone to take over the business,’ says Marco.

“We gave it a go and it’s a real community hub now. We’re starting to get a lot of people in for their coffee and cake and to do their shopping. We make everyone feel welcome and a part of what we’re doing.”

The coolroom at Four Bee Meats is where the Balzanelli family magic is most apparent. Home to a wide range of Balzanelli products ideal for Christmas entertaining, Marco still uses recipes passed down through the generations but also aims to cater to the changing demographics of the region.

“We have a large range of products that cater to a broad spectrum of cultures. We have a lot of Italian and Slavic customers. We stock ingredients that work for their dishes. In our coolroom, we have salted cabbage, which is used in a lot of Slavic dishes. We have traditional herbs and spices. We’re also selling to the Asian community and have a range of Filipino and Chinese ingredients,” Marco explains.

The years of experience in the Queanbeyan community show, and the Balzanellis make it their business to know their customers’ tastes. They are stocked to the brim to help people deliver Christmas dinner in whatever form it may take.

All of Marco’s children now work in the business, and while he doesn’t sound confident that the third generation will want to continue it, he says the passion is growing. He hopes that they will be able to continue the family business after he is gone.

Marco is planning on operating Four Bee Meats up until Christmas and between Christmas and New Year and invites the community to stop by for a grocery restock or for a cuppa and lunch.

For store hours and to follow what is happening in-store at Four Bee Meats, head to their Facebook page.