AFTER 47 years, Mildura butcher Naz Tassone will hang up his meat cleaver and call it a day at the Wintersun Butchery in Eighth Street next week.
It’s a decision he didn’t make lightly, with the veteran meat-lover saying he has toyed with the idea of retirement for two years before finally making the call.
“I started my apprenticeship here locally when I was just 15 – I’m 65 now; that’s a long time to be doing a very physically and mentally demanding job,” he said.
“I’m not getting any younger – how long do you work for? I want to still be fit enough to enjoy the time I have left.
“I’ve loved every minute of the shop, I love seeing the smile on customers’ faces when they are happy with what they’ve purchased and made at home – that’s probably why I’ve done the job for as long as I have.
“It’s been rewarding, that’s for sure.”
Once the decision was made, Mr Tassone put the shop on the market, but he hasn’t been able to find a suitable buyer.
“You’ve gotta love what you do if you’re going to be a success, I think,” he said.
“I’ve always said ‘the only way you’ll survive is to do what you love’.
“There’s been offers and interest (in the shop) but to be honest, I think I set the bar too high.
“I’ve had offers from people wanting to buy it, but they don’t know much about meat, and they won’t succeed – they’ll fail straight away.
“I know I’ve got high expectations, but they’re not overboard, as far as I’m concerned they’re basic common sense if you understand what you’re doing and if you understand butchery.”
Mr Tassone said once the doors closed, it would be time for some well-earned rest.
“For the next three or four months, I’ll be resting. I’ve also got 26 acres of wine grapes, so I’ll be pottering around out there, but it will be a bit of me-time,” he said.
“I’d like to spend some time with the grandkids, and just take it easy for a while now.”
