By: Karen Graham
Domenic Canzona and his wife Maria have an unusual life-style. For six months of the year, they work long hours every day, travelling for miles in their customized trailer visiting regional farmers’ markets where they sella wide variety of Italian and German smoked and dried meats such as prosciutto, salami, pepperoni and sausages.
Domenic in his trailer.
Photo: Karen Graham
Much of the meat Domenic sells is air-dried following traditional old style Italian recipes. The drying process takes patience:the key to dry curing is to maintain a cool, stable temperature around 46 degrees and semi-humid environment, which allows the meat to dry out slowly and preventing the formation of a hard exterior crust which would trap moisture in the centre of the product. All products are produced at their Woodbridge location.
The biggest change Domenic has noticed in this business over the years is that these days customers want to know everything about the products they are consuming- the ingredients, the processing, the nutritional value. He enjoys the relationships he had developed with many of his long-term customers, some of which are now second generation consumers.
