Cacciatore means “hunter” in Italian and the story goes that hunters carried this dried sausage as a snack on long hunting trips. Our venison 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 venison from local Wellington County farms in Guelph, Ontario. Their venison is ethically sourced, humanely raised and given vegetarian feed without the use of antibiotics, hormones or steroids.
Our venison cacciatore is dairy free and gluten free.