Ontalia Puts Italian Roots in Local Soil - Tasting Notes

Written by Tod Stewart | 01 July 2009

pigging out

Short Hills Bench Salame
Made from Berkshire pork infused with Riesling Reserve from Niagara’s Short Hills Bench appellation. A yielding texture gives way to a mild smokiness and barely salty-sweet overtones. Rich and flavourful. And addictive.

Salsiccia Ubriaca (Drunken Sausages)
Scotch Infused: Laced with a dash of Highland Park 12-Year-Old Orkney scotch. Perfectly seasoned with just a touch of cracked pepper lending a bare kick; mild honeyed notes from the scotch segue into a hint of bitterness on the finish.

Riesling-Infused
Riesling and pork is a classic match, so it makes perfect sense to marry the two in this sausage. The wine adds a subtle citrus note to the smoky/sweet pork, which is left in a fairly chunky state for added texture.

Baco Noir-Infused
“Meatier” and richer in the mouth than the Riesling, the Baco Noir infusion ramps up the smoky element and enhances the overall body.

Rabbit Infused with Riesling and Brandy (seasonal)
Niagara Riesling and brandy along with sautéed Spanish onion give these moist, succulent sausages a spirited, mildly gamey character. Bean notes that rabbit cannot be mass farmed or treated with any hormones, antibiotics or other foreign substances. These sausages are also virtually fat-free.