John Paul Adamo’s Charcuterie
“It’s very Italian; it’s what I grew up with,” says president and general manager John Paul Adamo.
Old world meets new at Hockley Valley Resort’s Salumi Cellar, where we sampled a platter of amazing locally sourced – and in some cases, house-cured – charcuterie, cheeses and homemade bread. For $27 you can mix and match four items (three for $21) from a selection that includes prosciutto, capicola (both cured in-house), salami (from Salumeria Il Tagliere in Caledon), sopressata and pancetta (from Pingue Prosciutto in Niagara), chunks of aged Parmesan and cheeses from Ontario and Quebec. The platter even features a generous dollop of Hockley Valley Honey, which pairs brilliantly with the Parmesan. “It’s very Italian; it’s what I grew up with,” says president and general manager John Paul Adamo. “Every European country has cured meat. We wanted to do the same thing in-house and to showcase local producers who are doing phenomenal stuff.” Adamo boasts the resort’s wild-boar prosciutto (the wild boar comes from Big Tusk near Alliston) is better than Parma prosciutto from Italy. Definitely the best bar snack in the hills.