Cacciatore means “hunter” in Italian and the story goes that hunters carried this dried sausage as a snack on long hunting trips.

Our hot cacciatore is made in house in the classic Italian tradition and is aged for 50 days. It is simply seasoned with sea salt, hot pepper paste and Chef Paganelli’s signature blend of spices.

We use ground pork raised by Mennonite farmers and fed a natural diet without antibiotics or hormones. Our pork is sourced from Bachert Meats in Walton, Ontario.

Our hot cacciatore is dairy free and gluten free.