The At-Home Gourmet – charcuterie 101 and recipe


It’s difficult, but don’t you just feel better when you dress up, even if it’s just to go to your home office? Well, the same should apply to your food!

Dress up at-home lunches, dinners and snacks with fine cheeses and charcuterie. It’s a great way to elevate home dining and also support artisan charcuteries such as ‘Salumeria Il Tagliere’ from Caledon, Ontario, Fifth Town from Prince Edward County and Fromagerie Kapuskoise from Kapuskasing.

Il Tagliere Salumeria is an award-winning artisan producer of fine cured pork products, made in Ontario and in the Italian tradition. All products are made naturally, starting with high quality ingredients, individually selected with care and experience. The slow, natural curing methods use no artificial flavours or colouring. All products are gluten and dairy free.

Cacciatore: smaller salame with a distinctive, smooth flavour, seasoned with sea salt, black pepper and garlic. Available sweet or hot. Excellent with a mild cheese and rustic bread.

Guanciale: pork cheek with mild, mouthwatering flavour. Available sweet or hot. It is the perfect ingredient in tomato pasta sauces (Amatriciana) or in slow-cooked braised meats. Exceptional when served thinly sliced with bread or polenta.

Pancetta: pork belly with distinctive aromatic flavour, slowly aged at least 70 days to obtain supremely smooth, balanced flavour and aroma. The perfect ingredient in white pasta sauce with eggs and Parmigiano Reggiano cheese (Carbonara).

Lonza: hand-selected pork loin hand-trimmed with care to leave a think covering layer of fat. Seasoned with Mediterranean spices and herbs. Slow aging and drying over the course of at least 120 days, results in a smooth, balanced flavour. Serve as an appetizer or as a main course with fresh lettuce, arugula salad and cherry tomatoes.

Coppa: whole shoulder butt, prepared with finest certified pork. Extensive aging and slow drying, over the course of at least 120 days, results in supremely mild, lightly salted, natural flavour and aroma. Serve thinly sliced with fresh figs or cantaloupe.

Felino Salame: prepared according to the artisanal recipe of Felino (Parma, Italy) in natural casing, using the highest quality ingredients. Seasoned with sea salt, black pepper and garlic, and aged for 75 days to yield the characteristic smooth and subtle flavour. Excellent as an appetizer with rustic bread, grapes and cheese.

Salame Campagnolo: prepared with the highest quality ingredients and seasoned with sea salt, black pepper, natural Mediterranean spices and garlic. Aged naturally for 75 days to yield a distinct and rustic country flavour. Available sweet or hot. Exceptional in a fresh mozzarella, lettuce and cherry tomato panino.

All above products are exclusive to My Mother’s Place.


**Original Recipe for Amatriciana Sauce

-400 g spaghetti, bucatini or your favourite cut pasta

-100 g guanciale (diced)

-75 g pecorino cheese

-350 g tomato passata

-1 tbsp. extra virgin olive oil

– 50 ml dry white wine

– salt, black pepper and peperoncino (chili) to taste


  1. Place guanciale, extra virgin olive oil, pepperoncino in a pan.
  2. Cook on medium high for a few minutes. Add wine and let it evaporate.
  3. Remove guanciale and place aside.
  4. Add tomato passata to pan, cook for a few minutes, adjust salt. Add guanciale and continue cooking until sauce has thickened.
  5. Cook a good quality of bronze-cut pasta ‘al dente’. Drain, add sauce and a good amount of grated pecorino cheese.

Enjoy and Buon Appetito!

In a rush? Family hungry?

Tip: Save time and add a jar of ‘Gusto del Verdicchio Basil Tomato Sauce’ to the guanciale, let it simmer for a few minutes, add to ‘al dente’ pasta, and enjoy.

-Willie Gregorini