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Pusateri's Charcuterie


“The ingredients are just salt and time – no preservatives, additives, nothing. Just salt and 18 months.”


Our Prosciutto Crudo Riserva begins with the legs of specially bred Parma pigs, fed a regulated diet including the whey of Parmigiano-Reggiano cheese. We make our prosciutto in Lagrimone, a village 700 meters above sea level, where the dry environment and wind coming off the sea cure it very slowly, over 18 months. The resulting product is sweet and succulent, one of the best you can find.



After the curing period, we wash the legs, debone and trim them. They are sent to our state-of-the-art Ontario facility, where they are sliced on demand. Delivered within 24 hours of being packaged, they are on shelf the next day. Pusateri’s customers enjoy the absolute freshest Italian charcuterie, at the peak of its flavour. 

“When I arrive home from work, the first thing I do is open my fridge and take out a slice of prosciutto and a piece of bread. It’s the best moment of my day because I’m hungry and I get to eat something I really, really like.”


Enjoy our Prosciutto Crudo Riserva:

  • With mozzarella; the sweetness of the cheese plays beautifully with the salt of the ham
  • With cantaloupe
  • Atop pizza


Our Coppa Emiliana Riserva requires a humid curing environment. We produce our coppa and our salame near the Po river, in a facility with below sea level curing rooms, for optimal humidity. Coppa’s flavour comes from its fat, which melts in your mouth and adds a natural sweetness and distinctive taste. 


Enjoy our Coppa Emiliana Riserva:

  • With a good bottle of Tignanello or Prosecco
  • With a low-salt bread
  • With figs and mild cheese

Each region of Italy makes a different kind of salame, with a different recipe, shape and flavour. When it comes to salame, you can assess quality by looking at its ‘grain’. Our Salame Milano has the characteristic rice grain, which means the meat is minced finely, to the size of a grain of rice. Thinly sliced, it’s ideal for antipasti or snacking. Our Spianata Romana is a typical Roman style sopressata with the characteristic flat shape, and savoury, slightly peppery flavour. 


Enjoy our Salame Milano and Spianata Romana:

  • On pizza
  • In sandwiches or with breadsticks
  • Wrapped around asparagus
  • Chopped and added to hot or cold pasta 


Pusateri’s charcuterie makes the perfect snack board. Just add any combination of: mozzarella, gorgonzola, stilton, pear, apple, melon, Italian and Niçoise olives, bread and breadsticks.


About Mauro Fara