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

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

We source our lamb from Beverly Creek Farm, located in Millgrove, Ontario.  A family owned 'farm to table' business growing livestock, processing, and supplying fresh meat products with lamb being the focus. Humane handling is always a priority, animals are given space to move around, dry shelter from the elements, and green pasture when in season.