Seal Salami
Société-Orignal, Quebec’s superlative special-ingredient purveyor, supplies the Black Hoof’s Jesse Grasso with seal shoulder and loin. Grasso then mixes in fennel seeds, black peppercorn and a bit of pork fat, and, after a two-month dry cure, is rewarded with salami that’s dense, peppery and a little funky. 928 Dundas St. W., 416-551-8854.
Wild Boar Cacciatore
Gabriele Paganelli raises wild boar on a farm near Springwater. At his downtown trattoria, Paganelli’s, he serves a tangy cacciatore made from the meat of his hand-raised animals, spiced with pepper, cinnamon, nutmeg, garlic and sea salt from Italy. 106 Front St. E., 416-363-8370.
Venison Salami
Deer is ultra-lean, so Carl Heinrich of Richmond Station mixes it with a bit of pork before stuffing it into a beef casing. It’s then cured and dried for two months. The result is a bright and bold salami, laced with red wine, garlic, mustard seed and black pepper flavours. 1 Richmond St. W., 647-748-1444.
Water Buffalo Slinzega
This lean cold cut at Bar Isabel is a style of air-dried meat popular in the Italian Alps. Grant van Gameren gets his from La Cultura Salumi in Belleville. It has a slight barnyard aroma, but it tastes mild and has a creamy texture. 797 College St., 416-532-2222.
Moose and Lardo Salsiccia
Buca’s Rob Gentile spices his moose sausage with garlic-infused red wine, black pepper and Quebec long peppercorn. The rich flavour calls up coffee, chocolate and Christmas pudding—winter comfort food at its best. 604 King St. W., 416-865-1600.