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. Serving: Prosciutto can be the center item of the dish, thinly sliced accompanied with fresh fruit, melon or pear (variations: pears poached in red wine served with fresh walnut or roasted/caramelized figs). Fresh mozzarella is also a nice pairing modulating a more intense flavoured prosciutto. Also, served on warm toast (bruschetta, is better of course). Grilled prosciutto sandwich with stracchino (cream) cheese and arugula.
|PROSCUITTO HAM PURCHASE GUIDE|
|Avg. Wgt./Kg||$/Kg||Approx. Total Cost|
|Certified Organic Prosciutto Hams|
|Bone In||7-8 kg||$41.12||$329.00|
|Naturally Raised Prosciutto Hams|
|Bone In||7-8 kg||$35.00||$280.00|
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. Serving: Not as refined as ham, Capocollo offers a more robust flavour and thus can be accompanied with sharp aged cheeses and olives. Packaging information: Sliced - each vacuum pack resealable portion.
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. Like the prosciutto, this Lonza is aged with skin on. Serving: Slice as thinly or thickly as desired. Ideal to serve with poached pears and soft rich cheeses like a stracchino, gorgonzola or young provolone. Packaging information: Packs Sliced - each vacuum pack resealable portion. Loin is boned and salted with lardo in tack.
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. Serving: Slice as thinly or thickly as desired. Can be served as a charcuterie item or cooked on the BBQ or pan sautéed. We do not recommend crisping our bacon but just to the point of a golden caramelization.
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. Serving: Can be served as a charcuterie item or cooked on the BBQ or pan sautéed. Aged guanciale can be served as is – thinly sliced and part of the antipasto. However, cooking the product brings the flavour profiles and textures to the next level. We do not recommend crisping our bacon but just to the point of a golden caramelization. Lardons of guanciale will make an excellent adjunct to bean stews or cassoulets and of course it takes center stage in the traditional roman dish of bucatini all’amatrciana (check out our recipe).
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. Serving: The filetto should be purchased whole and then hand cut on cutting board to enjoy for service. The filetto makes an ideal accompaniment to cheeses and a great alternative for those that wish to enjoy a leaner cut of pork.
|FILETTO “TENDERLOIN” PURCHASE GUIDE|
|Average Weight||$ / Kg|
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. Serving: Porchetta – again simple is the rule. Often served sliced in a panino and can be accented with your favourite gourmet mustard or mayonnaise. Alternatively, the sandwich can be topped with caramelized onions, roasted spicy Hungarian hot peppers or finely chopped rapini. Great sides include a simple green leaf salad with sweet onion or roasted sweet bell peppers or rapini sautéed with spicy chilies. Oven ready roasts. Slow roasted ready to eat.
|PORCHETTA ROASTS PURCHASE GUIDE|
|Avg. Wgt. / Kg||$ / Kg||Approx. Cost|
|Slow Roasted Ready to Eat||2.0-2.5kg||$29.95||$74.87|
|Oven Ready Roasts||3.5 kg||$17.50||$95.00|
|Oven Ready Roasts||5.5 kg||$17.50||$155.00|
|Retail Pack 12 Slice Pack||160 gm||$7.73||$43.95|
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.
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: email@example.com
Made from Certified Naturally and Humanely Raised Ontario Pork, ALL VEGETARIAN FED, no Antibiotics, no Chemical Growth and Promotants, no Nitrates and Nitrites. This product does not have any binders or fillers, is gluten free and comes 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. These sausages are also sold fresh frozen in 10lb boxes ready to complement any summer occasion.
‘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.
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. Serve as the perfect complement to your salumeria or use it to enhance the flavour of your favourite dishes.