DINNER, DECONSTRUCTED

In a province not known for its charcuterie, the Italian-inspired Salumi Bar showcases Ontario’s finest meat and cheese specialties. Chef Jason Barato assembles artisanal formaggi and salumi boards with ingredients sourced from local artisans. Meanwhile,

Mountainoak Gouda from New Hamburg, Ont. is seasoned with foraged wild nettle to provide vegetal, peppery zing.

A side of creamy housemade stracchino cheese and spicy bomba act as perfect mouthwatering accouterments.

TAGLIERE DI SALUMI E FORMAGGI AT SALUMI BAR, TORONTO

Spicy sopressata accents the rich prosciutto and capicolla with a burst of fiery heat.

Devil’s Rock Blue Cheese from Thornloe, Ont. boasts a pleasant, mild flavour reminiscent of fresh chèvre that does not overpower the other cheeses and meats.

Organic prosciutto and capicolla — the traditional Italian cold cut made from cured pork shoulder — are sourced from Niagara Specialty Foods and cured naturally with sea salt.