100km Foods Ontario Cured Meat Offering: The Ultimate Guide

We have an extensive collection of Ontario cured meats available in our catalogue from our network of Ontario producers.

This guide to our Ontario cured meat offering gives you a sneak peak inside each producer's production process, and a complete breakdown of each cured meats style, aging, tasting notes, and applications so that you have all the information you need to make an informed decision on which cured meats to include on your menus.

Looking for cured meats available through 100km Foods by a particular producer? Simply click the producer below to jump to their section.

If you're viewing on mobile, rotate your screen horizontally for the best viewing experience!

• 1. Ontario Cured Meats by Seed to Sausage
• 2. Ontario Cured Meats by La Cultura Salumi
• 3. Ontario Cured Meats by Il Tagliere Salumi
• 4. Ontario Cured Meats by Sikorski
• 5. Ontario Cured Meats by VG Meats
• 6. Ontario Cured Meats by Wagener's Meats
• 7. Ontario Cured Meats by St. Brigid's Dairy
• 8. Ontario Cured Meats by Harley Farms
• 9. Ontario Cured Meats by Renegade Harvest

1. SeED TO SAUSAGE

Seed to Sausage's line of cured meats was one of the first meat products that 100km Foods onboarded over 12 years ago. From their award-winning fermented salamis, pancetta and guanciale, to simple flavoured sausages, everything is made by hand, one by one by Seed to Sausage. 

History of Seed to Sausage

Seed to Sausage is a cured meat company located in Sharbot Lake, Ontario. Seed to Sausage originally began as a hobby for Mike Mackenzie while he was working for the Canadian Armed Forces as a sonar operator chasing submarines. After travelling the World for the Canadian military, Mike acquired a taste for quality artisanal meats.  

Upon returning to Canada Mike saw a demand in the market for deliciously, healthy salami and sausages. Eventually, Mike decided to expand this hobby to offer his highly sought after cured meats to the general public. However, before opening Seed to Sausage, Mike spent some time perfecting his craft and learning techniques from chefs and sausage makers around Europe.

Seed To Sausage Production Process

Mike’s goal with Seed to Sausage has always been to use local ingredients wherever possible, and with as few additives as possible. The name “Seed to Sausage” is a reference to Mike’s insistence that the whole process of producing his sausages be as transparent, and as additive-free as it can be.

Seed to Sausage does whole animal butchery and use every part of the animal to turn into their meat products from the cheeks to jowls, and belly to loin. 

Seed To Sausage Cured Meats Available Through 100km Foods

2. LA CULTURA SALUMI

La Cultura Salumi is the result of Frank and Jane Abballe's lifelong love of exceptional food. After working in the meat business for many years, Frank and Jane began to dream of retirement...and unlike traditional retirement dreams, Frank and Jane's  included a project near to their hearts. They wanted to enjoy fine Italian air-dried meats, right here in Canada.

History of La Cultura Salumi

Having immigrated to Canada when he was a young boy, Frank’s roots on his family’s farm in Italy drew him back over the years. It was on these visits that he decided to work alongside the Italian masters of air-dried meats, to perfect his craft. Here, he learned the value of hand-selecting each piece of meat, and the benefits of providing personal attention to everything that goes into the production process. 

Thirty years later, Frank has perfected the secrets of his trade: Patience – Excellence – Quality. The results can be tasted in La Cultura's products, simply delicious.

La Cultura Salumi Production Process

La Cultura Salumi uses authentic Italian recipes, high quality spices and local wines to produce their line of delicious, healthy, low sodium products.

All of La Cultura's dry-aged meats are aged in top-end air and humidity controlled rooms. The air-drying methods commonly used in the industry involve high levels of salt to aid in preservation. La Cultura Salumi dry-ages its meats with lower amounts of sodium, a welcome improvement for people who love meat, but who watch their salt intake.

La Cultura Salumi Cured Meats Available Through 100km Foods

3. Il Tagliere Salumi

Il Tagliere Salumi products are Artisan made in Caledon, Ontario on a local family farm focusing on small batch, slow cured, high quality traditional Italian cured pork products.

Il Tagliere Production Process

Il Tagliere's products are made naturally with high quality ingredients, all individually selected with care and experience. Slow, natural curing methods result in authentic flavours and aromas that are sure to satisfy the most sophisticated palate. All products are allergen free and made with Ontario pork raised without the use of growth hormones or chemicals and are fed with Ontario grains.

Il Tagliere Cured Meats Available Through 100km Foods

4. Sikorski 

Il Tagliere Salumi products are Artisan made in Caledon, Ontario on a local family farm focusing on small batch, slow cured, high quality traditional Italian cured pork products.

Sikorski Production Process

Il Tagliere's products are made naturally with high quality ingredients, all individually selected with care and experience. Slow, natural curing methods result in authentic flavours and aromas that are sure to satisfy the most sophisticated palate. All products are allergen free and made with Ontario pork raised without the use of growth hormones or chemicals and are fed with Ontario grains.

Sikorski Cured Meats Available Through 100km Foods

5. VG MEATS

VG Meats is a family owned and operated meat business with brothers Cory, Chad, Kyle and Kevin at the helm of the operation. Their family roots as butchers extends back generations with their grandfather, Cornelius Van Groningen, working as a black market butcher in Amsterdam during WWII, hiding livestock from German troops.

VG Meats have their own bulls from whom they breed the rest of the herd. They put a big emphasis on developing their own genetic stock because the bulls from their farm are acclimated to Ontario’s environment, and they think this creates a resilient and healthy line of beef cattle.

They’ve also spent lots of time developing the best feed for the cows – they are out on pasture and being fed grass most of the year, but during winter months, their diet is supplemented with feed mix with includes corn and other grains.

VG Meats Production Process

VG Meats is dedicated to sustainable farming and impliment many regenerative agricultural practices on their farms to create specific environments that help sequester carbon and reduce harmful emissions. 

Five years ago, VG began seeking a new way to manage their organization. In that search, they found the work of Allan Savory and immediately recognized regenerative agriculture as what we needed. To VG Meats, regenerative farming means that they are achieving regenerative outcomes. Regenerative outcomes can only be achieved when management is holistic, and that these outcomes work to regenerate our community, our economy, and the ecology of land and water. To VG, regenerative farming means that they take people, the planet, and profit into consideration when making decisions. 

VG Meats Cured Meats Available Through 100km Foods

6. Wagener's Meats

Located in Etobicoke, Wagener’s Meat has been a family run business since 1966 and has been producing the finest quality deli meat products using traditional family recipes and methods in their Etobicoke plant.

Their product line is extensive and includes such award winning meat products as sausages, bacon, coldcuts, poultry, chicken, turkey, ham, pork, salami, pepperoni, aspic, liver sausage, pate, smokies and wieners. 

Wagener's Meats Production Process

The best locally sourced beef, pork, poultry, herbs and spices are used to make their Ontario meats, which are made by hand and are smoked on-site in their Toronto plant.

Wagener's Meats Cured Meats Available Through 100km Foods

7. St. Brigid's Dairy

St. Brigid's Dairy are a small team of organic farmers committed to grazing their herd of Jersey cows to regenerate their soils and communities through the power of collaboration and holistic management. Their drive is to restore relationships between humans and our environments leaving a positive, measurable and regional impact for generations to come.

St. Brigid's Dairy Production Process

St. Brigid's pepperettes are made from grass-fed Jersey Cows using traditional fermenting and smoking methods. This product is shelf-stable and it made without any fillers, binders and contains as few additives as possible.

St. Brigid's Dairy Cured Meats Available Through 100km Foods

8. Harley Farms

Harley Farms originated in East Kennett, England. Roger and Julie, together with our children James and Emily, used natural farming protocols to farm over 4,500 acres that included 2,500 breeding ewes and lambs, 1,000 head of fattening cattle, outdoor farrow to finish hogs, and also producing all our own winter supply of forage. 

In 2000, they moved to Canada and purchased their present farms near Keene, Ontario where they started working on, and developing sustainable agricultural standards and protocols, that would work in Canada, to cover the sustainability of the environment, animal welfare and their financial well-being.

Harley Farm's Dairy Production Process

The farming system at Harley Farms is grounded in the belief that animals should be raised as humanely and naturally as possible. The goal is to produce livestock and crops in a way that aligns with the surrounding natural environment and with a special focus on animal and bird welfare.

As a result, customers can have confidence that Harley Farms products are fully traceable and come from livestock which are humanely and sustainably raised. Harley Farms is also certified by the SPCA. 

Harley Farm's Cured Meats Available Through 100km Foods

9. Renegade harvest

Renegade Harvest has been a continuously evolving brand devoting itself in celebrating local foods. With a vast history in culinary arts Chef-Owner, Colin Moïse, shares his take on farm-to-table cuisine through tasty products, stories, and experiences.

Renegade Harvest strives to build partnerships with local farmers, ranchers and foragers and to offer a selection of products made from homestead recipes that celebrate unique flavours and wild and ethically sourced ingredients.

Renegade Harvest Production Process

Renegade Harvest distinctive benefits include offering unique ingredients harvested from farming operations that implement ethical, organic, and free-growing practices. All the while limiting the use of conventional, factory-farmed ingredients showcasing the diversity of Ontario products, such as bison, duck, bergamot, and Chaga mushrooms. We carry their cured Ontario Turkey Peameal Bacon.

Renegade Harvest Cured Meats Available Through 100km Foods