“In the countryside midway between Belleville and Trenton, you’ll find a taste of the old world at La Cultura Salumi. Here, in a state-of-the-art facility, founder Frank Abballe uses Italian dry ageing and artisan techniques to produce cured meats that would make nonna proud. It all starts with free-range water buffalo. The lean meat naturally has 80 per cent less saturated fat than beef and 25 per cent less cholesterol. It’s processed using a low-sodium technique that cuts salt content by 50 per cent without sacrificing texture or taste. La Cultura Salumi’s lip-smacking lineup includes carpaccio, culatello, fiocco and more. Now, Abballe is working with local producers to extend the product range even further.”

Ontario Ministry of Agriculture, Food and Rural Affairs