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.

Naturally Raised

The minimum standard for the pork that we source from farms in southern Ontario, is 3rd party verified to be humanely treated from farrow to finish, and naturally raised without ever administering anti-biotics or growth promotants to the animals. The hogs are fed a 100% vegetarian diet and we ask the farmers to select heavier more mature hogs that are at least 10 to 12 months old. The animals are crate free and have access to pasture where permissible.

Certifed Organic

We also source hogs that are Certified Organic. That means in addition to the standards already mentioned, all feeds have to be non-GMO and the animal is solely pasture raised.

How We Process

The aging process for our whole muscle meat products, only uses sea salt to preserve and time to air dry the meat. We never use phosphates, nitrates, nitrites orany other chemical preservative in our processes. Our products also remain gluten & lactose free.

When we know the product to be ready, it is selected from our aging rooms and prepared for final packaging for the customers’ enjoyment.

 

Company History

In 1975, Mario Pingue Sr. established a restaurant and banquet facility in Niagara Falls that quickly developed a reputation for quality cuisine and attentive service. As the business grew, Mr. Pingue kept his personal touch by often sending his home made prosciutto to the guests. That effort resulted a steady string of comments which encouraged him to consider not only making prosciutto for his family, but so that he could serve his catering business.

With a new cantina location, and growing demand Mr. Pingue then recruited two reluctant apprentices in his young sons Mario Jr. and Fernando, passing onto them the butchery and salting techniques he learned from his youth. Then, in late 2002, the Oliver-Bonacini group reached out to Niagara Food Specialties to feature their product to their senior kitchen staff at Auberge du Pommier in Toronto, many of whom were familiar with the quality of European charcuterie. The product was so enthusiastically received that the company immediately began considering the market pontential for prosciutto outside of the Niagara region.

Today, Mario & Fernando Pingue oversee the Niagara Food Specialties production facility and the management of the full service event catering businesses. The brothers are often called upon to speak about their experiences and share their expertise to student classes at George Brown College, Niagara College and Humber College.