We are happy to announce that in addition to our existing packaging lines, a new Multivac thermoformer was installed which allows us to use a new easy open feature for our packaging. This was possible with the assistance of an Ontario Government grant, and helps our industry to move forward. We are very proud to be able to bring even more naturally wood smoked meats in new packaging options.
Happy Holidays, everyone! This is the time of year that we tend to reflect and be grateful for our friends, our family, and all of our loved ones. It’s been a long and eventful year for us – we have gotten a bit bigger, been honored with some awards, and met a lot more of… Read more »
x2-4
90 min
Grate the potatoes and pat dry with a paper towel. Dice or finely chop the onion and combine in a large bowl with the grated potatoes. Preheat oven to 350F. Add eggs, flour, marjoram, pepper and salt to bowl and mix gently. Finely dice bacon and fry in a pan, then add to bowl and… Read more »
x2-42 hrs
Today we will share with you one of our favourite recipes for a wonderful traditional Polish Dish! Cabbage Rolls -called “Golabki” in Polish- are a delicious delicacy and a trademark of Polish cuisine. The name “Golabki” means “little pigeons” in Polish, but this meal does not contain any birds: just a lot of bacon! Preparation… Read more »
x230-40 min
PREPARATION: Preheat oven to 400 degrees Place 6 strips of double smoked bacon on a sushi-rolling mat, in a bowl season your beef then apply thin layer of meat on the bacon. Cut your Halloumi cheese to fit the bacon horizontally and about 1cm thick. Start rolling it up tightly, you can use toothpicks to… Read more »
x2-315-20 min
PREPARATION Preheat oven to 350 degrees Cut the Sikorski sausage of choice into bite-size pieces. Spread flour on a flat surface, then open and peel apart the layers of biscuit dough. You will need two biscuit pieces for each piggy – one for the body and one for the extra bits (like the ears and… Read more »
x430 min
The Sikorski raw farmers sausage is incredibly versatile and can be cooked in a number of different ways. Here is one very simple and delicious way to prepare the white sausage. Enjoy! 1. Remove the skin from the sausage and form the meat into walnut-sized balls. 2. In a pan, heat olive oil and add… Read more »
x460 min
Using Sikorski Raw Farmer Sausage in this ragout is a traditional technique that produces a superior flavor to plain ground meat. This simple recipe highlights the flavour of each component. 1. Slice the onion thinly. 2. Squeeze the sausage out of its casing and reserve the meat in a small bowl. 3. Heat up a… Read more »
x460 min
This sweetened and smoky sausage chutney pairs beautifully with rich fatty fish, such as sea bass, halibut or black cod, and creates the perfect surf ‘n’ turf combo. 1. In a medium-sized pot bring the milk to a simmer. Whisk in the cornmeal and add the salt and pepper. 2. Stir the polenta for 20… Read more »
x430 min
1. Position rack in bottom third of oven and preheat the oven to 350°F. 2. Cook the Smoked Bacon in very large pot over medium-high heat, stirring often, until the bacon is brown but not crispy, 8 to 10 minutes. 3. Add Garlic Sausage, BBQ Sausage, and Baltyk Ham. Sauté until meats start to brown,… Read more »
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