Niagara Food Specialties

Rooted in the heart of the Niagara region, Niagara Food Specialties is a testament to the time-honoured traditions of Italian salumi. Founded on a legacy of culinary excellence, we are dedicated to hand-crafting exceptional, artisanal charcuterie that celebrates the marriage of old-world techniques and the finest local ingredients.

A Legacy of Craftsmanship

Our journey began in 1975 with Mario Pingue Sr., who brought the authentic flavours of his youth to Niagara Falls. Today, Mario Jr. and Fernando Pingue continue that heritage, meticulously overseeing the production of our signature offerings. From the delicate, air-dried complexity of our prosciutto crudo to the robust spice of our hand-crafted ‘nduja, every slice reflects generations of butchery expertise and a deep-seated passion for quality.

Uncompromising Quality and Purity

We believe that true flavour starts at the farm. We exclusively source hogs from southern Ontario, ensuring every animal is naturally raised, crate-free, and fed a 100% vegetarian diet. Whether selecting our 3rd-party verified humanely raised pork or our Certified Organic, pasture-raised options, our commitment to animal welfare is as firm as our dedication to taste.

Our processing philosophy is equally rigorous:

• Pure Ingredients: Our whole muscle meats are cured using only sea salt and time—never any phosphates, nitrates, or chemical preservatives.
• Dietary Conscious: We take pride in ensuring our artisanal products are naturally gluten and lactose-free.
• Expert Selection: Each product is carefully monitored in our aging rooms and selected only when it reaches the peak of its flavour profile.

Our Artisanal Selection

We invite you to explore our diverse range of traditional Italian-inspired delights, including:

Prosciutto crudo, capocollo, lonza, guanciale, pancetta, cotechino (“muset”), fresh sausage, Canadian peameal back bacon, and our signature breakfast sausages.

Visit the Niagara Food Specialties booth at the festival!