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.

  • BUNG BOLOGNA

    bologna

    Photo may vary from actual product

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    CodePrice / UnitQty
    275461 (FR)$11.22 / KG KG
  • DRAKE HEADCHEESE

    headcheese

    Photo may vary from actual product

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    CodePrice / UnitQty
    416965 (FR)$14.97 / KG KG
  • HARVEST HEADCHEESE

    headcheese

    Photo may vary from actual product

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    CodePrice / UnitQty
    335469 (FR)$19.82 / KG KG
  • HARVEST EUROPEAN WIENERS

    hotdog

    Photo may vary from actual product

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    CodePrice / UnitQty
    315674 (FR)$14.09 / EA EA
  • ALL BEEF GARLIC COIL

    1002-1420

    Photo may vary from actual product

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    CodePrice / UnitQty
    315580 (FR)$9.90 / KG KG
  • COIL GARLIC SAUSAGE

    1002-1420

    Photo may vary from actual product

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    CodePrice / UnitQty
    315623 (FR)$8.36 / KG KG
  • PIZZA SALAMI

    salami

    Photo may vary from actual product

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    CodePrice / UnitQty
    275370 (FR)$7.03 / KG KG
  • SUMMER SAUSAGE

    1002-1420

    Photo may vary from actual product

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    CodePrice / UnitQty
    275367 (FR)$10.34 / KG KG
  • GRIMMS HAM SAUSAGE WITH GARLIC

    1002-1420

    Photo may vary from actual product

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    CodePrice / UnitQty
    315603 (FR)$19.16 / KG KG
  • PILLER’S GERMAN SALAMI

    salami

    Photo may vary from actual product

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    CodePrice / UnitQty
    275391 (FR)$28.20 / KG KG
  • PILLER’S HUNGARIAN SALAMI

    salami

    Photo may vary from actual product

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    CodePrice / UnitQty
    275390 (FR)$28.20 / KG KG
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A Tip by the Butcher

Frying

FRYING: To cook food in hot fat over moderate to high heat. Deep fried food is submerged in hot, liquid fat.
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.

When frying protein of any kind it is typically breaded or battered to protect the outer edges of the meat and to retain juiciness. It is usually fried till well done in most cases. One exception to frying protein without a coating would be fondue in which case final cooking temperatures would be in effect to achieve proper doneness. Beef 130 degrees-170 degrees. Poultry 180 degrees. Pork 145 degrees-170 degrees.