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House Cured | Hockley Valley Resort

Capicollo ~Salted cured pork butt, crushed pepper and Italian spices.

Wild Boar Guanciale ~Salted cured wild boar cheek, rubbed with black pepper.

Rillettes ~Slow cooked pork shoulder, aromatics, rich flavour.

Duck and Pistachio Terrine ~With dried cherries and quatre epices.

Game Bird Terrine ~Squab, partridge and fois gras with brandy and herbs.

Pingue | Niagara, Ontario

Prosciutto ~ Buttery on palate, salty and sweet finish.   

Bresaola ~ Salted, rubbed and brine beef, air dried for 4 to 6 months.

Guanciale ~ Cured pork cheek, salt and black pepper.

Capicollo ~ Salt cured pork butt, crushed pepper and Italian spices.

Pancetta ~ Salt cured pork belly, spiced and rolled, air dried for 4 to 6 months.

Salumeria il Tagliere | Caledon, Ontario

Salame Felino Hot ~ Crushed red pepper, spicy finish, balanced fat.   

Salame Felino Sweet ~ Touch of red pepper, sweet finish, balanced fat.

Soppressata ~ Italian dry cured salami, hung to dry for 3 to 12 weeks.

Capicollo ~ Salt cured pork butt, rolled in crushed pepper and Italian spices.

Lonza Hot ~ Salt cured pork loin, seasoned with fennel and crushed red pepper, lightly smoked.

Cotecchino ~ Fresh sausage made from pork back fat, and rind.

Cheese | Formaggi

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Riopelle | Quebec ~ Raw cow’s milk triple crème cheese with bloomy rind, mushrooms & hazelnuts on the palate

La Sauvagine | Quebec ~ Pasteurized cow’s milk cheese with a washed rind. Very creamy and slightly pungent with a strong almost yoghurt flavour.

Comfort Cream | Jordan, Ontario ~ A pasteurized Guernsy cow’s milk cheese. Creamy, buttery & rich, made by the Upper Canada Cheese Co.

La Douanier | Quebec ~ Mild, semi soft pasteurized cow’s milk cheese. Contains a line of vegetable ash separating the milk taken from the morning and evening

Niagara Gold | Jordan, Ontario ~ Pateurised cow’s milk from Guernsey cows. Rind is washed with rocksalt and water giving this cheese a sharp bite.

Allegretto | Abitibi, Quebec ~ Raw sheep’s milk cheese with a mild, yet tangy flavour similar to a Spanish Manchego.

Benedictine Blue| Quebec ~Unpasteurized cow’s milk blue cheese with a creamy texture and mild smooth flavour.  

Aged Vintage Cheddar | Quebec ~Nine year old cheddar made from unpasteurized Ottawa Valley cow’s milk.

Celtic Blue | Glengarry, Quebec ~A sot, creamy pasteurized cow’s milk blue with a mild buttery flavour. Produced by Glengarry Cheese making company   

Lankasster | Glengarry, Quebec ~A hard pasteurized cow’s milk cheese made in Dutch Gouda style.

Thunder Oak Gouda | Ontario ~A hard pasteurized cow’s milk gouda from Thunder Bay aged three years. Very nutty & smoky flavour  

Blue Elizabeth | St Paul’s Quebec ~An unpasteurized blue. Light, creamy and aromatic in flavour.

Le Blackburn | Quebec ~Made with unpasteurized farm house milk. Produced in Jonquiere, Quebec. Aged 12 months.   

Toscano | Ontario ~ A pasteurized sheep’s milk cheese made locally by Monforte Dairy in Stratford, Ontario. It may be Canadian but it is Tuscan in spirit.

Mouton Rouge  | Fergus, Ontario ~ Raw sheep’s milk cheese. Rind washed with 5 months of age. Organic milk is collected from Amish and Mennonite farmers in the Hills of Headwater’s Region.

Revised: Jan 30th 2012