NIAGARA FOOD SPECIALTIES featuring PINGUE PROSCIUTTO: While I was at Kitchen24, I ran into Mario Pingue of the award-winning Niagara Food Specialites — local artisan producers of traditional Italian inspired salumi.
This company is legendary for the hand crafted products they create including prosciutto crudo, capocollo, lonza, guanciale, pancetta, fresh sausage as well as custom meat cutting. Read the Sun Media article…
Each year amateur salami makers from the Niagara area come together to demonstrate their skill. A dinner is held and the salami is judged. Three finalists each take home a trophy, an engraved culinary knife, a weekend lease of a luxury vehicle. And their names will appear on the Boars head trophy for time immemorial. Continue reading Sopressata Night
(Ontario Table Blog Post), “Throughout Toronto down the Golden Horseshoe and into Niagara, the mere mention of Pingue Prosciutto inspires mouths to water in anticipation of the best-tasting cured meats around.” Read the article…
(SouthBrook Blog Post), “running each weekend for the rest of the month, Mario will at Southbrook creating mouth watering dishes using his signature Italian inspired meats. Those who have tried our charcuterie board won’t be strangers to Niagara Food Specialties, as their meats have been a staple with Southbrook”. Read the article…
(St. Catharines Standard article), “Smell, composition, texture, and taste. That’s what goes into judging a sopressata. What goes into a sopressata? Well, that’s usually a family secret handed down generation to generation.”. Read the article…