www.oimp.ca16 BLOCKtalk - Spring 2014 BLOCKtalk - Spring 2014 17www.ontariomeatandpoultry.ca

As anyone in industry knows, it’s an understatement to say it’s not easy running a plant. There’s always something, a set-back, a new regulation. “We put our heart and soul into this,” says Tania, “and knowing people are enjoying it makes the long hours worthwhile.”

Tania is always telling her kids (five boys, the eldest 15), “chin up, charge the mountain”, and Frank lives by the philosophy of, “always give 100%”. With these values instilled, the second generation will be hopefully (but no pressure!), set to take over the family business, making products as the tagline says Handcrafted in Ontario...in the Italian Tradition.

16880 Centreville Creek RoadCaledon ON L7C 3B5

(905) 584-7458www.il-tagliere-salumeria.com

plans for expansion in the spring of 2014, tripling their capacity for drying. “We can’t produce enough product for the demand,” says Tania, “so for now we focus on servicing our current customers. After the expansion and we’re running at full capacity we can look at growing our market.”

Frank and Anna run the production, along with a couple part time staff. Tania is the Director of Sales and runs demos at customer’s retail locations – a task she thoroughly enjoys. “It just makes sense that we add value to our product this way for our retail customers. Who can sell a product more passionately then the person who makes it?” says Tania. “But people are funny,” she laughs. “They sneak a sample and keep walking. Nine times out of 10 once they’ve tasted it, they whip around, eyes wide and ask ‘What IS this?’. "

When I asked Anna what she’s learned from the past few years in the business, “I pay more attention to labels now,” she responded. “Our products have no preservatives, no fillers, no artificial colour or flavour enhancers, and only 3-4 ingredients compared to some you see on the shelf with up to 20. That’s why our products so popular.”

Frank agreed saying, “And we don’t take shortcuts to save time or to make more money. It would be cheating the customer and that costs more in the long run. It’s frustrating not being able to meet the demand but it’s more important that we deliver the best quality.”

Further, there are currently no plans for selling direct to consumers. “It would be like stealing business from our customers,” says Frank. And with customers like Highland Farms, Pusateri’s, and Longo’s, Salumeria is not left wanting for business.

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SALUMERIA IL TAGLIERE

You have to hand it to the Italians. Who else could translate ‘salami on a cutting board’ into such a beautiful sounding name as Salumeria Il Tagliere? You have to say it correctly though for full effect, as we quickly learned butchering it (pun intended), several times in fact, at the Ontario Finest Meat Competition™ awards gala. You’d think they were veterans of the competition as Salumeria took home two Platinum awards for their Artisan Capocollo and Salame Felino and a Gold for their Spalla di San Secondo. It was surprising that, for this level of competition, it was their first time entering and, thankfully, they forgave our mea culpa.

The journey of Salumeria began about 12 years ago when Frank Rizzardo drove to his then girlfriend’s home to pick her up for a date. As Tania wasn’t ready, Frank headed downstairs to the basement where he was handed an apron to help the other 15 or so people in various stages of salami making. Although not impressed with her boyfriend’s decision to stay rather than take her to the movies, Tania had no way of knowing this would, in future, become their livelihood. It was tradition that every weekend over the winter the group met to prepare salami for family and friends. At the end of the ‘season’, as long-time family friend, butcher, and salami expert Cesare Bertoia was saying good-bye, he was asked about the following year. Instead of agreeing to be there as he always he had, Cesare pointed at Frank and sealed his fortune by saying

‘boccia li’ (roughly translated to ‘that kid there’) will take my place. Unbeknownst to Frank, Cesare had been watching him and felt that he had natural ability in what is a greatly undervalued skill in Canada. Frank agreed on one condition – that he learn slowly, properly and from the start. Family and friends were told there would be no salami that next season and the normal 20 pigs was reduced to 2, to allow Frank to learn without the pressure of delivering.

Fast forward to a few years later, Frank and Tania Rizzardo, together with friend Anna Gallo, wanted to expand and produce products they could sell in stores. The shared desire to bring ‘products rich in history as well as flavour’ to the table was considerable. Plans were soon underway to build a plant to meet regulations, and finally, during a snow storm Christmas Eve 2008, Salumeria Il Tagliere was given notice they had passed all pre-inspections and received their license. It was official. They could, in fact, go into production Christmas Day should they choose to (I understand they celebrated instead and took a much-deserved break).

A far cry from the basement where the initial inspiration began, Salumeria is already outgrowing their plant and have

HANDCRAFTED IN ONTARIO...IN THE ITALIAN TRADITION

Frank Rizzardo, Tania Rizzardo and Anna Gallo accepting their Platinum award for Artisan Salame Felino

“It’s nice to be connected with others [through OIMP]

that have gone through the same growing pains as us, and it’s inspiring to see

where they are now. Plus the recognition of our products at the Awards Gala was great.”

Artisan Capocollo

Spalla Di San Secondo Artisan Salame Felino

Family and cover photo Credit: Frank Mazzuca

By: Heather Nahatchewitz, Marketing and Communications Director