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.

  • COCKTAIL SAUSAGE

    Cocktail Sausage and Cucumber on Plate. Studio Photo

    Photo may vary from actual product

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    CodePrice / UnitQty
    325592 (FZ)$21.90 / CS (2.27 KG) CS
  • MORTADELLA

    Portion of sliced Mortadella on wooden background (selective focus)

    Photo may vary from actual product

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    CodePrice / UnitQty
    275684 (FR)$18.94 / KG KG
  • PETIT MONTREAL SMOKED MEAT

    montrealsmokedmeat

    Photo may vary from actual product

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    CodePrice / UnitQty
    275327 (FR)$23.79 / KG KG
  • PETIT CORNED BEEF

    cornedbeef

    Photo may vary from actual product

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    CodePrice / UnitQty
    275328 (FR)$19.16 / KG KG
  • PILLER’S CALIENTE SALAMI

    salami

    Photo may vary from actual product

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    CodePrice / UnitQty
    275388 (FR)$28.20 / KG KG
  • PETIT PASTRAMI EYE

    pastromi

    Photo may vary from actual product

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    CodePrice / UnitQty
    275323 (FR)$21.36 / KG KG
  • BLACK FOREST HAM WHOLE

    1002-1762

    Photo may vary from actual product

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    CodePrice / UnitQty
    275302 (FR)$9.68 / KG KG
  • HOT ITALIAN SAUSAGE

    1002-1420

    Photo may vary from actual product

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    CodePrice / UnitQty
    315605 (FR)$8.80 / KG KG

    Or Buy Bulk & Save!

    CodePrice / UnitQty
    325605 (FZ) $18.90 / CS (2.27 KG) CS
  • MILD ITALIAN SAUSAGE

    1002-1420

    Photo may vary from actual product

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    CodePrice / UnitQty
    315670 (FR)$8.80 / KG KG

    Or Buy Bulk & Save!

    CodePrice / UnitQty
    325616 (FZ) $18.90 / CS (2.27 KG) CS
  • HARVEST BBQ LOAF

    hammeatloaf

    Photo may vary from actual product

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    CodePrice / UnitQty
    275381 (FR)$21.80 / KG KG
  • BLACK FOREST HAM – SLICED

    1002-1762

    Photo may vary from actual product

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    CodePrice / UnitQty
    275302 (FR)$10.78 / KG KG
  • BUNG BOLOGNA

    bologna

    Photo may vary from actual product

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    CodePrice / UnitQty
    275461 (FR)$11.22 / 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.