La Cultura Salumi

03/09/2026

05/21/2025

Just dropped! Matt’s Original Biltong. Tender cuts of air dried steak. 100% nitrate and preservatives free. 2000% delicious. Now available

05/05/2025

‼️ Back in Stock! ‼️

Your favourite Cacciatore from is here and fully stocked!

Perfectly cured, packed with flavour, and ready to elevate your next charcuterie board! 🧀🍷

Grab yours while it lasts! 😏

📍 2069 Dundas st, Cardinal ON
🕓 Wed-Sun 10am - 3pm, Fri 10am - 5pm

04/20/2025

Easter 2025 lunch: lamb chops, Salt and Pepper Sausages, Beef hotdogs, Iberico pork Pluma, Presa, Secreto # bbq

12/22/2024

New batch of Beef Bresaola is aging naturally- just temperature and humidity control in our state of the art Italian rooms.

11/15/2024

Here are the cooking instructions for cotechino sausage:

Maybe we can print off like 20 copies?

Let me know what you think,

Remi

How to Cook Your Cotechino Sausage:

Thaw: Ensure your cotechino sausage is fully thawed before cooking.
Simmer: Fill a large pot with water and heat to 180°F (82°C). This is a gentle simmer, not a rolling boil.
Cook: Carefully place the thawed cotechino sausage into the simmering water. Cook for 2 hours.
Cool: Remove the cotechino from the water and let it cool for 25 minutes before slicing and serving. Careful, it may still be warm after 25 minutes.
Enjoy! Your cotechino is now ready to be enjoyed. It can be served hot or cold, and pairs well with brothy beans, lentils or other side dishes.