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.
Hello and welcome again to our Product of the Month! This time we have chosen to highlight a brand new take on an old favorite – our German Wieners! This savory and delicious wiener is high in protein and provides energy to spare, with a satisfying snap in every bite. Our German Wiener is prepared… Read more »
x1-4
10-15 min
Grind or chop finely Lunchmeat into the bowl Using a small mesh, grate cheddar cheese and hard boiled eggs. Add grated eggs and cheese to bowl. Finely chop green onion and add to bowl. Add mayonnaise and black pepper to bowl, then mix vigorously with a large spoon or spatula. Voila! It’s simple and absolutely… Read more »
x3-440 min
– wash and cut peppers, onion, zucchini and potatoes into at least six similar sized portions, then set aside. – slice each Debrecyna BBQ Sausage into at least 6 even portions and set aside. – cut each slice of Smoked Bacon into at least 4 even portions and set aside. – using a skewer, pierce… 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 »
x435 min
Top this sandwich with a fried egg to create a Croque Madame. 1. Preheat the oven to 400 degrees F (205 degrees C). 2. To make the béchamel sauce, melt the butter over low heat in a small saucepan. Add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour… Read more »
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