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Niagara Food Specialties- Mario Pingue

Niagara Food Specialties

There is something almost sexy about peeling that onion paper thin cured meat from the paper that separates the slices. The box of goodies that Mario Pingue Jr. sent me from Niagara Specialty Foods brought through that exact feeling. The quality is obvious and the flavors are almost indescribable in their depth and richness. Theses are true Italian artisan crafted meats that you have to try to truly appreciate.

Sliced Prosciutto

This is their signature product and one taste tells you why. Made with 100% humanly raised Canadian hogs with old world Italian methods. Making fine prosciutto can take anywhere from 16 to 24 months and that process results in the Pingue prosciutto.  It’s velvety and smooth with a really sharp and deep pork flavor. It isn’t overpowering but it is bold and almost sweet.


This is a cured pork that you may or may not be familiar with but it is definitely worth a try. The flavor is very rich and strong and would be overpowering if it weren’t for the pepper crust that Niagara Specialty Foods add to it. The pepper bite balances the richness perfectly in these thin slices of heaven.

Sliced Capicollo

I loved the salty tang of this capicollo and they way it almost melts in your mouth. It’s got a powerful meaty flavor that lingers in your mouth and makes you lean over for just a few more slices. The quality shines through brightly and though I’m sure it’s great with breads and cheeses, you really have to savor a few thin slices all on their own to appreciate the depth of this pork.


I had never heard of this product prior to it being sent to me and much to my delight, Mario included a recipe for a rustic pasta dish that would highlight it’s flavors and I will post it very soon in the guest Chef section. It’s almost like bacon, yet without the chemical and over processed flavor. It’s delicate. It’s freaking delicious. If you intend to make the Bucatini all’amatriciana recipe please hunt down Gunaciale. It will be worth any effort required.

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