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Customer Close-up: Mondo Doro

Businesses often talk about the importance of relationships, but the owners of Mondo Doro know the true meaning of the word.

In 1995, after 25 years working together, three friends combined 150 years’ of experience to found the award-winning WA smallgoods provider.

Brothers Nick and John Ciampini, together with friend John Rapanaro, leased a small factory and started selling all sorts of deliciousness from chorizo and pastrami to silverside to traditional Christmas hams.

Fast forward to today and their sons have joined the business to help grow one of Western Australia’s favourite household names, supplying over 60 products to Australian independent stores, restaurants and delis.

WA born and bred
Kleenheat prides itself on supporting WA businesses and has plenty of respect for Mondo Doro’s strong belief in keeping things local. The team prides itself on using exclusively Australian pork and processing locally in line with traditional recipes.

Danny Ciampini, son of founder John Ciampini, highlighted the importance of a local focus and a customer trend towards quality produce.

“Thirty years ago there was a massive boom in fast food – people wanted food quickly and cheaply. That trend has finished and with the rise of reality TV cooking shows and Gen Y having more money to spend on eating out and entertaining, people are willing to spend more on quality food. That’s where we come in.”

56-year-old traditions
Mondo Doro’s recipes and manufacturing techniques were established through the travelling experiences of founder John Ciampini. John has travelled extensively to create his own niche recipes to set the brand apart.

The only ingredients not 100% Australian are those that give the products their authenticity. (For example, speciality spices from Italy or chilli from India.) John has never written down the recipes, only sharing them with his son who’s taking over the reins. Amazingly, the only time recipes have changed has been to tweak them into gluten-free products.

Why did Mondo Doro choose Kleenheat?
We asked Danny why Mondo Doro chose Kleenheat as their energy supplier:

“One of the main reasons for choosing Kleenheat, apart from competitive pricing, is that we do prefer to support local. As it’s still early days, we’re confident Kleenheat can and will deliver on their services. We are looking forward to working with them for a long time to come.”

Top tips for the perfect Christmas ham from Mondo Doro’s Danny Ciampini

Christmas ham

  1. Use quality, fresh, local pork legs for your Christmas ham. They must be local to WA for guaranteed freshness (as are all of ours).
  2. It must be treated with love and care when cooking and glazing, not rushed. Our Boneless Ham came first in the state and our Bone-In Ham came second because we don’t cut corners or rush things – even at this time of the year.
  3. When entertaining family and friends, you want to leave a lasting impression – don’t buy cheap (you get what you pay for).

 

If your business is proudly West Australian and you value supporting other local businesses, see what Kleenheat has to offer and join our family of proud Kleenheat customers.

 

5 Responses to “Customer Close-up: Mondo Doro

  1. December 15, 2016 at 7:47 pm
    Marie said:

    Could you please let me know what I would need to do with a Mondo Doro pearl ham as I have purchased 1 today for Christmas
    I am unsure what a pearl ham is. How do I prepare the ham ?

    Marie

  2. December 16, 2016 at 9:39 am
    Danny said:

    Hi Marie, thanks for the purchase of the Pearl Ham. This is one of our ready to serve and eat hams. Most customers generally just carve it up and serve it as cold cuts, or heat through and serve with an accompanying sauce i.e. apple sauce. Due to the size and very minimal fat content of the Pearl Ham, it is not ideally suitable for glazing. We have a Mini Easy Carve Ham which is slightly bigger and more suitable for glazing. Hope this helps. Have a Merry Christmas and enjoy your Ham.

  3. December 16, 2016 at 5:57 pm
    NADINE BENSON said:

    We had been with Alinta for many years and very pleased
    to have made the change to Kleenheat. Thank you.

  4. December 18, 2016 at 4:11 pm
    Mike said:

    I purchased a mondo doro honey mustard ham .Wondering what I need to do to warm it up for Xmas lunch ?

  5. December 20, 2016 at 9:50 am
    Danny said:

    Hi Mike, thanks for the purchase. We have two Honey & Mustard Hams, one that weighs around 1kg and another that weighs between 3-4kgs. The smaller one is very lean so placing it at low temp. around 150 degrees for approx. one hour. I suggest wrapping it in alfoil to prevent drying too much. The larger one is ready to glaze and heat as is, so in at 180 degrees for approx. an hour and forty-five minutes. This Ham has a nice layer of fat around it to keep it moist. Hope this helps. Enjoy your Ham and have a Merry Christmas.