Niagara Food Specialties

Employee size

11-50

Organization type

Privately Held

Founded

1975

Born from the homemade prosciutto Mario Pingue Sr. began sharing with guests at his Niagara Falls restaurant in 1975, Niagara Food Specialties now handcrafts traditional Italian-inspired salumi and custom-cut meats. Brothers Mario Jr. and Fernando Pingue oversee the production facility, where Pingue Prosciutto is cured with sea salt and air-dried for at least 18 months. The company sources pork from southern Ontario farms using third-party humane-treatment standards and also offers certified organic pork options.

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