is an artisanal Italian salumi manufacture based in Hong Kong with factory in Suzhou, China. 

Our factory is an ISO 2200 & HACCP certified facility.

Production is set for Fall/Winter of 2025 

Factory direct wholesale distribution to Italian Restaurants and Hotels in Hong Kong, Macau and China .

No plan for retail sales at this time.

Our mission is to craft salumi in the finest Italian pastoral traditions, using the highest-quality meats and ingridients. 

We source and import our spices and herbs from Italy,

HISTORY

Est. 1997 in North York, Ontario, Canada as Paganelli's ®  Salumi by renown  award winning

Chef Garbriele Paganelli, an  Assaggiatore Salumi, " ONAS - Organizzazzione Nazionale Assaggiatori Salumi ".

 Chef Paganelli is renowned for his award-winning salumi – naturally cured meats like prosciutto, pancetta, bresaola, coppa, guanciale to diferent types of salami.  In addition to having his own salumi factory, he also had his own wild boar farm and a very popular restaurant / butcher shop, as well as being a chef  / butcher instructor at a local college.

About Chef Paganelli

Chef Paganelli was born and raised in the Town of Ravenna. Located along the coast of the Adiatric Sea in the Emilia-Romagna Region of Italy where one can find the capital, Bologna, the city of great food. Gabriele's inspiration came from his enjoyment of "mamma's" cooking. Growing up and working beside his mother in the small family business of gastronomy at the age of fifteen, his passion of Northern Italian cuisine flourished and he eventually opened his own gastronomy.

Gabriele trained in Bologna and devoted himself to the art of cooking. In 1991, he came to Canada to fulfill his dream. After six years of establishing himself in the restaurant industry in Toronto, Ontario, he hit the jackpot - Romagna Mia was opened, later on renamed to Paganelli's® Ristaronte 

Offering an authentic slice of Italy, Gabriele shares the authentic flavours of his homeland: Parmigiano-Reggiano, prosciutto di Parma, truffle, traditional balsamic vinegar, risotto, fresh pasta, and piadina (a flat bread, typical of the Romagna region).

Over the past 28 years, his accolades include first place for the 2001 Golden Spoon Risotto Competition and the 2000 Silver Spoon Risotto Competition. In Luxembourg, he achieved the Bronze Medal at the ExpoGast 2002 World Championships. Recently, he was accredited with the Maestro di Cucina from the Associazione Professionale Cuochi Italiani in Frascati, Rome.

In New York, he scored the second and the third place for the competition of the "best recipe of North America 2003-2004" organized by "The Magazine La Cucina Italiana" with the recipe "Risotto Fagiano e Tartufo" and "Strozzapreti alla Romagnola In Camicia di Parma Prosciutto".

Gabriele's aspiration to excel in his art is paired with his constant devotion in continuous training, both in Canada and in Italy. Always abreast of new cooking techniques and illumination of the art, his cuisine reflects his homage to traditional "Pellegrino Artusi" style of science in the kitchen and the art of eating well!

Stay Tuned 

DISCLAIMER: PAGANELLI'S ®  is a registered trademark used under license. All Rights Reserved.