Media Reviews of our products
We are currently featured in the following magazines and newspapers
FEATURES IN THE NEWSPAPER AND TV
We were recently featured on the Global TV news series "Fresh Food Fridays" hosted by Susan Hay.
To view the story please click here
We are featured on Food Network's
Everyday Exotic, with host Roger Mooking
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Niagara Food Specialties was very pleased to have been involved with the Stop Community Food Centre's annual Green Barn fundraiser.
Located in Toronto’s west end, The Stop works to increase access to food in a manner that maintains dignity, builds health and community and challenges inequality.
From its origins as one of Canada’s first food banks, The Stop has blossomed into a thriving community hub where neighbours participate in a broad range of programs that provide healthy food, as well as foster social connections, build food skills and promote engagement in civic issues.
Wave after wave of immigrants have transformed Toronto. Their influence is everywhere – in our roads and buildings, institutions, stores and restaurants. But there is another place where this influence is felt, one many people never see. It is in the productive backyard gardens of the city, those verdant green corridors squeezed between brick and concrete, new and old.On June 2, 2010, we hosted Big Night at The Green Barn to celebrate the immigrant families who have tended these spaces, sharing their knowledge of plants and gardening techniques, passing on stories and memories, enriching the soil and the city with their passion for the earth and growing good food. This event raised critical funds for our Backyard Garden Project, an initiative that will inspire and support members of our community to grow food in the city, building a stronger, healthier, more connected Toronto.
PHOTOS OF THE EVENT CLICK HERE!
Once again we are in the news!
During his visit to all our clients in Ottawa, CBC Radio invited Mario Pingue to tape a live show outlining our product and business.
CBC RadioThe Best of All In a Day with Adrian Harewood
September 15, 2009 "La Vendemmia prosciutto"
Mario Pingue knows his meat. Especially his prosciutto. The former Niagara Restaurantuer has perfected an art that used to be pretty much an Italian specialty. For the past six years he's been making the tasty Italian Style ham right here in Ontario. Mario Pingue is the owner of Niagara Food Specialties and the man behind Pingue Proscuitto.
Click to hear the podcast
We were recently featured in the Toronto Star!
THE INNOVATORS ONE IN A SERIES
Prosciutto pioneers going whole hog
Family business based on Italian-style ham is now working toward using all the animal
Aug 12, 2009 04:30 AM
Special to the Star
It's deceptively simple: take one hog's haunch, add salt, wait a year or so, and you have prosciutto.
But if it were really that easy, especially given the rave for in-house charcuterie at fine restaurants and gourmet butcher shops, everyone would have one of these Italian-style hams on the shelf.
"I see a lot of my pork getting turned into charcuterie by chefs," says Stephen Alexander, owner of Cumbrae Meats. "but it's not going into prosciutto. That's a craft that takes a long time to perfect."
Instead, many, including Alexander, defer to a product that comes from Niagara.
Pingue prosciutto first arrived on the scene about six years ago when the choices were either Canadian-made industrial meats from companies such as Maple Leaf Foods or imports from Italy.
Run by brothers Fernando and Mario Pingue, Niagara Food Specialties began as a modest and natural extension of a family tradition.
Starting in the '70s, Mario Pingue Sr. used to make prosciutto for family and loyal clientele, generally Italian immigrants like himself, as a small sideline of his banquet hall called Roman Courts. The sons, after running their own restaurants, picked up the thread when they recognized a niche for locally made hams.
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