Included we have salumi from Mario Pingue, owner of Niagara Specialty Foods: A Prosciutto, Bresaola and Coppa (The aged and dried, better cousin of Capicollo ham).
We also source a Calabrese Sausage from our friends at Seed to Sausage.
On site chef cures duck breast from Mariposa farm. This is accompanied with a white wine mustard, pickled vegetables and baguette from True Loaf Bakery.