“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

Premier's Award

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