About Niagara Food Specialties USA Inc.

The Pingue family has been making charcuterie for generations. Today, they bring their time tested traditional recipes and methods to their new USDA Inspected facility, Niagara Food Specialties USA Inc. The newly renovated facility is HACCP Certified and is allergen free as are all of our meat products. As artisan producers of prosciutto crudo, capocollo, coppa, lonza – lombo, guanciale and pancetta as well as fresh sausage and fresh cuts of meats, the newly built plant's focus is on making salami. Niagara Food Specialties is the only producer of salami, under the grant of the USDA Inspection, made without any chemical additives and thus is preservative free. NFS only uses natural spices and sea salt to preserve meat from humanely raised, antibiotic free hogs. Niagara Food Specialties sources 3rd party certified naturally raised and humanely treated pork that is never administered anti-biotics, growth promotants and fed only vegetarian feed in a cage free environment. We ask our farmers to provide us with a mature “heavier” hog. For our whole muscle meats, and for our fresh products, they remain chemical and preservative free. That means no phosphates, no nitrates and no nitrites or any other chemical derivative. Our whole muscle meats and our salami are then air-dried and aged until they are ready to enjoy. Some of our other products include custom made sausage, ‘nduja’, pea meal Canadian back bacon, breakfast sausage and patties as well as salami patties.Read their story