Niagara Food Specialties Meat Products

We are local artisan producers of traditional Italian inspired salumi. We hand craft our prosciutto crudo, capocollo, lonza (lombo), guanciale, pancetta, cotechino (“muset”), fresh sausage; as well as doing custom meat cutting. Our fresh meat products include custom made sausage recipies, ’nduja, Canadian pea meal back loin bacon, breakfast sausage, and fresh salami patties.
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‘Nduja (pronounced en-dewy-ya.) is a spicy Calabrian inspiration similar to salami made with noble cuts of pork. It melts onto toasted bread and pizzas and into pasta dishes, instantly adding the heat of Calabrian chilies and the meaty, salty flavour of cured pork. Our “original recipe” is seasoned with smoked and sweet pepper paste, spicy chillies and a mixture of spices.

‘Nduja (pronounced en-dewy-ya.) is a spicy Calabrian inspiration similar to salami made with noble cuts of pork. It melts onto toasted bread and pizzas and into pasta dishes, instantly adding the heat of Calabrian chilies and the meaty, salty flavour of cured pork. Our “original recipe” is seasoned with smoked and sweet pepper paste, spicy chillies and a mixture of spices.

Canadian Pea Meal Backloin Bacon We are Canadian – I don’t think we need to be schooled on this one. Selected Rib and Centre Cut Loin are selected for our traditional pea meal Canadian back bacon. After brining (no pump injection) in our sea salt solution we roll the loins in Ontario pea meal flour which we mill in-house. Serving: Packaging information: Packs Sliced - each vacuum pack resealable portion.

Canadian Pea Meal Backloin Bacon We are Canadian – I don’t think we need to be schooled on this one. Selected Rib and Centre Cut Loin are selected for our traditional pea meal Canadian back bacon. After brining (no pump injection) in our sea salt solution we roll the loins in Ontario pea meal flour which we mill in-house. Serving: Packaging information: Packs Sliced - each vacuum pack resealable portion.

Pancetta “Bacon” Niagara Food Specialties selects heavier bellies to create this subtly seasoned Italian Style bacon. The bellies are sea-salt preserved, then seasoned with a delicate blend of garlic, a pepper blend, rosemary, sage and bay leaf and air-dried for a minimum of 4 to 6 months before we bring them to market. Our pancetta is aged with skin in tack.

Pancetta “Bacon” Niagara Food Specialties selects heavier bellies to create this subtly seasoned Italian Style bacon. The bellies are sea-salt preserved, then seasoned with a delicate blend of garlic, a pepper blend, rosemary, sage and bay leaf and air-dried for a minimum of 4 to 6 months before we bring them to market. Our pancetta is aged with skin in tack.

— Pingue Prosciutto — Certified Organic & Naturally Raised We employ the old world Italian methods to make our pride and joy, Pingue Prosciutto. When Niagara Food Specialties receives the fresh hams, they are trimmed then sea-salt preserved and air-dried for a minimum of 18 months before we bring them to market.

Certified Organic & Naturally RaisedWe employ the old world Italian methods…

Custom Made Sausage For those of you out there who would like to to try something completely different, we can also produce custom sausage recipes using our Certified Naturally and Humanely Raised Ontario Pork. Serving: Ideally crumbled and served with pasta, as pizza topping or sauté and serve on a croissant. For more information or further details, please contact: mario.pingue@pingueprosciutto.com

Custom Made Sausage For those of you out there who would like to to try something completely different, we can also produce custom sausage recipes using our Certified Naturally and Humanely Raised Ontario Pork. Serving: Ideally crumbled and served with pasta, as pizza topping or sauté and serve on a croissant. For more information or further details, please contact: mario.pingue@pingueprosciutto.com

SPECK Alto Adige/SudOro - IGP Alto Adige is Italy’s northern-most province, that shares the border and a powerful cultural connection with neighboring Austria. As a delightfully nuanced merging of Northern European and Mediterranean traditions, Speck is much lighter in flavor than the heavily smoked hams found north of the Alps, but more robust than the delicate Mediterranean-influenced prosciutto made in San Daniele, Parma, and points south.

A scientist has revealed that the last meal that Ötzi the Iceman ate was dry-cured meat - a type of snack now known as Speck in Austria and South Tyrol.

Porchetta Roasts & Slice Packs Our porchetta roast is made from selected hams. The fresh hams are boned and seasoned with sea salt, black pepper, chillies and wine. The ham is trussed and then slow roasted in a dry oven. They are chilled and vacuum packed for service.

Porchetta Roasts & Slice Packs Our porchetta roast is made from selected hams. The fresh hams are boned and seasoned with sea salt, black pepper, chillies and wine. The ham is trussed and then slow roasted in a dry oven. They are chilled and vacuum packed for service.

Porchetta Slice Packs Our porchetta roast is made from selected hams. The fresh hams are boned and seasoned with sea salt, black pepper, chillies and wine. The ham is trussed and then slow roasted in a dry oven. They are chilled and vacuum packed for service.

Porchetta Slice Packs Our porchetta roast is made from selected hams. The fresh hams are boned and seasoned with sea salt, black pepper, chillies and wine. The ham is trussed and then slow roasted in a dry oven. They are chilled and vacuum packed for service.

Guanciale – Jowl “bacon” Niagara Food Specialties selects heavier jowls to create this subtly seasoned Italian Style jowl bacon. The jowls are sea-salt preserved, seasoned with a delicate blend of garlic and black pepper. The guanciale is then aged and air-dried for a minimum of 3 months with skin in tack before we bring them to market. When aged for up to one year it also makes an excellent charcuterie item.

Guanciale – Jowl “bacon” Niagara Food Specialties selects heavier jowls to create this subtly seasoned Italian Style jowl bacon. The jowls are sea-salt preserved, seasoned with a delicate blend of garlic and black pepper. The guanciale is then aged and air-dried for a minimum of 3 months with skin in tack before we bring them to market. When aged for up to one year it also makes an excellent charcuterie item.

The term lonza can be used to describe any large cut. The Lombattina or Lombo specifically refers to the centre cut pork loin. We leave the fat cap or Lardo in tack. Once the loin is removed from the bone rack, the cuts are sea-salt preserved, then seasoned with a delicate blend of garlic, white pepper and rosemary with hints of sage and air-dried for a minimum of 5 to 6 months before we bring them to market.

The term lonza can be used to describe any large cut. The Lombattina or Lombo specifically refers to the centre cut pork loin. We leave the fat cap or Lardo in tack. Once the loin is removed from the bone rack, the cuts are sea-salt preserved, then seasoned with a delicate blend of garlic, white pepper and rosemary with hints of sage and air-dried for a minimum of 5 to 6 months before we bring them to market.

Capocollo is a well marbled piece of meat. It is the continuation of the pork loin found under the shoulder blade and continues to the collar of the hog. Copocollo literally translates “top of the neck”. When Niagara Food Specialties receives the shoulders, the cuts are trimmed and sea-salt preserved, then seasoned with a delicate pepper blend and air-dried for a minimum of 4 to 6 months before we bring them to market.

Capocollo is a well marbled piece of meat. It is the continuation of the pork loin found under the shoulder blade and continues to the collar of the hog. Copocollo literally translates “top of the neck”. When Niagara Food Specialties receives the shoulders, the cuts are trimmed and sea-salt preserved, then seasoned with a delicate pepper blend and air-dried for a minimum of 4 to 6 months before we bring them to market.

Niagara Food Specialties :: Filetto “Tenderloin”: The filetto is the pork tenderloin. We sea salt preserve the pork. When the salting procedure is complete, we dry rub each loin with a spice mix that has spicy nuances. It is very lean, yet we keep the loin tender.

Niagara Food Specialties :: Filetto “Tenderloin”: The filetto is the pork tenderloin. We sea salt preserve the pork. When the salting procedure is complete, we dry rub each loin with a spice mix that has spicy nuances. It is very lean, yet we keep the loin tender.

BBQ SAUSAGE  Made from Certified Naturally and Humanely Raised Ontario Pork, ALL VEGETARIAN FED, no Antibiotics, no Chemical Growth and Promotants, no Nitrates and Nitrites. The sausages come in 4 tasty flavours; Original Recipe: sea salt, black pepper, wine and a hint of chilli. Salt & Pepper: sea salt, black pepper. Spicy Fennel: sea salt, black pepper, wine double the chillies and hint of fennel. Honey Garlic: sea salt, garlic, black pepper, wine and Niagara Rosewood Estate Honey.

BBQ SAUSAGE Made from Certified Naturally and Humanely Raised Ontario Pork, ALL VEGETARIAN FED, no Antibiotics, no Chemical Growth and Promotants, no Nitrates and Nitrites. The sausages come in 4 tasty flavours; Original Recipe: sea salt, black pepper, wine and a hint of chilli. Salt & Pepper: sea salt, black pepper. Spicy Fennel: sea salt, black pepper, wine double the chillies and hint of fennel. Honey Garlic: sea salt, garlic, black pepper, wine and Niagara Rosewood Estate Honey.

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