Our venison salami is made in house in the classic Italian tradition and is aged for 3 months. We use a blend of ground beef and ground venison simply seasoned with sea salt and Chef Pagnelli’s signature blend of spices.

We source our venison from local Wellington County farms in Guelph, Ontario. Their veal is ethically sourced, humanely raised and given vegetarian feed without the use of antibiotics, hormones or steroids.

Our venison salami is dairy free and gluten free.