- Home
- > Locally Sourced Artisanal Food Products
- > Pingue Prosciutto
Pingue Prosciutto
Dave first met Mario Pingue in 2005. Mario was in Ottawa promoting his organic, nitrate free Canadian prosciutto, and Dave had just come back from Italy a year prior. The taste immediately came back of a prosciutto that was locally produced in the region he was in.
It turns out Mario trained in San Daniele, learning how to make prosciutto and other Italian meats the old fashioned way. The prosciutto has three ingredients. Pork, Salt, and Time. Aged for 18 months minimum before release, this is by far the most premium Canadian prosciutto we have ever come across.
Niagara food specialties (Mario's company), also provides us with some phenomenal Bresaola (air dried beef), Cappicollo, Pancetta, and, on occasion, some artisinal Salamis.