Frank & Jane Abballe
Improving on tradition can be difficult. But we’ve succeeded by modernizing our goods to coincide with the demand for healthy food.
The air-drying methods commonly used in the industry involve high levels of salt to aid in preservation. La Cultura Salumi dry-ages its meats with lower amounts of sodium, a welcome improvement for people who love meat, but who watch their salt intake.
We take pride in knowing where our meat comes from, and knowing exactly what ingredients are used. There are no fillers. We don’t cook, boil or inject moisture into our meats.
La Cultura Salumi is the result of our lifelong love of exceptional food, and we are very proud of what we have achieved. After working in the meat business for many years, we began to dream of retirement. Our retirement dream included a project near to our hearts – we want to enjoy fine Italian air-dried meats, here in Canada.
Having immigrated to Canada when he was a young boy, Frank’s roots on his family’s farm in Italy drew him back over the years. It was on these visits that he decided to work alongside the Italian masters of air-dried meats, to perfect his craft. He learned the value of hand-selecting each piece of meat, and the benefits of providing personal attention.
Thirty years later, Frank has perfected the secrets of his trade: Patience – Excellence – Quality. The results – simply delicious.
Our business reflects our dedication to bringing you the highest-quality artisan meats.
From our family’s table to yours…
CHECK OUT THEIR PRODUCTS BELOW!
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