The curing program at North & Navy is a labour of love that is more than just the product it yields. We regard it as central to the philosophy of old world hospitality to make everything from scratch from the noodles, cheese and even the cured meat. We order the pork from local producers directly from the farms on which they are raised. This connects us to the land. We set a day aside every year to butcher and salt the pork, and this connects us to each other. The curing chamber is closely monitored to ensure that it stays within the safe range for humidity and temperature. It requires daily monitoring, even on Christmas morning! This connects us to our place of work.
We are so excited to offer you a selection from our cellar, and we can’t think of anything that would go better with a bottle of wine than a selection of our cured meat and some of our favourite traditional varieties with DOP certification from Italy.
12” pizza box filled with a selection of our current salumi