Saskatoon: College Park 477-1959 . Millar Ave 244-4024 | Regina: 4605 Gordon Road 545-3211

Deli Meats

Assorted deli meats - cold cuts, sausage, salami and franks that make great lunches, snacks and party trays.

  • 4×4 COOKED HAM

    1002-1762

    Photo may vary from actual product

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    CodePrice / UnitQty
    275341 (FR)$11.22 / KG KG
  • BBQ WIENERS

    hotdog

    Photo may vary from actual product

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    CodePrice / UnitQty
    325546 (FZ)$20.90 / CS (2.5 KG) CS
  • REGULAR WIENERS

    hotdog

    Photo may vary from actual product

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    CodePrice / UnitQty
    325542 (FZ)$41.90 / CS (5 KG) CS
  • PMO HONEY HAM – SLICED

    1002-1762

    Photo may vary from actual product

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    CodePrice / UnitQty
    275434 (FR)$11.22 / KG KG
  • CAPICOLLO BAKED HOT

    ectrays-bg

    Photo may vary from actual product

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    CodePrice / UnitQty
    275683 (FR)$25.99 / KG KG
  • COUNTRY PORK SAUSAGE

    breakfastsausage

    Photo may vary from actual product

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    CodePrice / UnitQty
    295029 (FR)$7.69 / KG KG

    Or Buy Bulk & Save!

    CodePrice / UnitQty
    305037 (FZ) $14.90 / CS (2.27 KG) CS
  • PROSCIUTTO DI PARMA

    Prosciutto di Parma and other italian food on wooden table

    Photo may vary from actual product

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    CodePrice / UnitQty
    275677 (FR)$41.20 / KG KG
  • COUNTRY PORK SAUSAGE WITH APPLE

    breakfastsausage

    Photo may vary from actual product

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    CodePrice / UnitQty
    305636 (FZ)$18.90 / CS (2.27 KG) CS
  • SUMMER SAUSAGE DRY CURE – DRAKE

    1002-1420

    Photo may vary from actual product

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    CodePrice / UnitQty
    275444 (FR)$27.32 / KG KG
  • BISON SALAMI

    salami

    Photo may vary from actual product

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    CodePrice / UnitQty
    275672 (FR)$25.99 / KG KG
  • HALAL HOT ITALIAN BEEF SAUSAGE

    1002-1420

    Photo may vary from actual product

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    CodePrice / UnitQty
    325611 (FZ)$25.90 / CS (2.27 KG) CS
  • PMO SALAMI

    salami

    Photo may vary from actual product

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    CodePrice / UnitQty
    275368 (FR)$9.46 / KG KG
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A Tip by the Butcher

Sauteing

SAUTEING: refers to cooking food in a lesser amount of fat than frying, which doesn’t cover the food. There is little difference in these two terms, though sautéing is often thought of as using less fat than frying and being the faster of the two methods
For best results: Remember that your protein will continue to cook after it is removed from the direct heat and will rise in temperature 10-15 degrees depending on the size of the meat.

Beef: Beef to be sautéed should be seasoned prior to cooking. It can be marinated or simply seasoned with salt and pepper. When sautéing beef the doneness can range from 135 degrees for rare to 170 degrees for well done.

Poultry: Poultry should be seasoned prior to sautéing. It can be marinated or simply seasoned with salt and pepper. When sautéing poultry it should be cooked to a final temperature of 180 degrees for well done.

Pork: Pork should be sautéed to a final temperature of 145 for medium to 170 degrees for well done. Pork can be seasoned lightly or marinated.