Media & Press

We believe that the more people know about Niagara Food Specialties the more they will appreciate what we produce. Below are a few examples from industry publications that have tipped their hat to Niagara Food Specialties and its’ products.

CUFFSA Competition

June 23rd 2022 – CUFFSA Competition – Team McMaster: We're reaching out to say Thank You!  Due in no small part to your support and generosity, we competed in the *CCUFSA chef's competition with outstanding results, a clean sweep of all 3 categories!

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Gold - Judges Award
Winner - Best Dessert
Winner - People's Choice Award

This has been an exceptional experience and on behalf of our Chef John Barreda, and our team, thank you for your support. View the pictures and video from the event on our social media Attached are pictures from the event as well as our menu. See the menu

*Canadian Colleges & Universities Food Service Association

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Grocery Gossip

Toronto Sun, July 3, 2018: 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. Read the article…

Sopressata Night

Friday 20th, 2018: The event hosted by the Americana Conference Resort Spa & Waterpark features a 4 course dinner of traditional Italian inspired salumi catered by Niagara Food Specialties and an array of signature pastries by Criveller Cakes.” Checkout the promotional video!

Ontario Table

Ontario Table Blog, February 15, 2015: “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…

Pingue @ SouthBrook

Pingue @ SouthBrook, January 09, 2015: 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. Read the article…

Sopressata Night

St. Catharines Standard, April 14, 2013: “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…

 

Passionate About Pig

Scarpetta Magazine article: “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…

In The Community

We’re proud to use the word “local” in what we produce. It is also a word that we use to offer support to the community by donating our products and services at charitable events.

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