100km Foods

100km Foods Ontario Cured Meat Offering: The Ultimate Guide

Written by Admin | Sep 12, 2023 4:31:25 PM

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.

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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

 

Type of Cured Meats Type of Meat Age Tasting Notes Applications
Calabrese Salami Pork N/A Spicy Italian-style salami. Recommend letting the sausage hang at room temperature, with the casing removed, for a day or so before slicing to improve its flavour. Up your pizza game with this slightly spicy salami in place of pepperoni, add to a sandwich or feature on a charcuterie board.
Genoa Salami Pork N/A Robust Genoa with warm flavours of nutmeg and ginger. The balanced flavour of this dry cured salami made with red wine makes it a perfect choice for a dish with wide appeal. Definitely a crowd-pleaser and the perfect addition to a charcuterie and cheese board.
Capicola Pork N/A Smoked and cooked, not dried, with a warm, spicy rub. Mike, the owner of Seed to Sausage, recommends frying a nice chunk and serving it with a runny egg on top - the combination is delicious!
Chorizo Dry Salami Pork N/A Traditional salami in the Spanish-style, spiced just right; bold, and earthy. Great to add to soups or salads, thinly slice and serve with other cured meats or cheeses, saute sliced chorizo with bitter greens, Use it to make a Carbonara or simply fry up and toss with pasta.
Duck Salami Vidal Duck & Pork  N/A A premium dried Salami with the sweet and rich flavour of duck and raisins balanced with the citrus notes and acidity of Prince Edward County Vidal Wine. Unique addition to your charcuterie boards.
Duck Prosciutto  Duck N/A Nice and salty dry-cured Peking duck breast, from King Cole, prepared Prosciutto-style with a strong and distinct flavour of duck. Try adding it to a charcuterie board with cornichons, melon, aged cheese and all manner of other cured meats
Hunter's Salami Pork N/A European flavours of nutmeg, ginger, cinnamon and mustard seeds. Not at all spicy, this is your basic salami that will appeal to all palates. Try it for breakfast with scrambled eggs and good bread.
Nduja Spreadable Salami Pork N/A Nduja is a particularly spicy, spreadable pork salumi from Italy. Made with pork shoulder and belly and back fat. It can be served as a spread on crackers or bread but its texture also allows it to be used in cooking, to add colour and heat.
Pepperoni Pork N/A Classic salty, spicy, tangy flavour characteristic of pepperoni. Perfect for a snack or sliced up thin on a pizza.
Pastrami Whole Brisket Beef N/A The classic Montreal smoked meat.  Slice and serve warm with pickles, mustard and rye bread.
Saucisson Spec Pork Salami  Pork N/A Classic French-style sausage with garlic and pepper. The minimal seasoning allows this sausage to showcase the precision and technique involved in sausage making. Saucisson sec can be served cold, but it can also be served warm with creamy cheese broiled on top over crusty toast or added to soups and stews.
Smoked Northern Salami Pork N/A  Hickory wood provides the smoke, Italian peppers add a pleasant heat, and natural fermentation gives it a tangy note, not unlike a good wine.  Great for subs, sandwiches, or paninis.
Blue D'Elizabeth Salami Pork  N/A Canada's superior Blue Elizabeth cheese and pickled jalapenos are blended into this dry sausage to give it a unique flavour profile. An exceptional addition to any charcuterie platter.
Black Truffle Salami Pork N/A Decadent black truffle adds an earthy notes to this salami. An exceptional addition to any charcuterie platter.
Bresaola Wine-Cured Beef Beef N/A Wine cured beef tenderloin with lots of subtle flavours.  Perfect for a charcuterie board and pairs wonderfully with fresh arugula and salty cheeses like Parmesan. Also delicious on pizza, foccacia or crostini.
Speck  Pork N/A Cured and smoked pork loin. Dry-cured, lightly smoked ham. Pairs well with red radicchio, eggs, and pasta dishes.
Old Fashioned Double Smoked Bacon Pork N/A Classic smokey, salty bacon. Double smoked bacon is best used in pasta, on sandwiches, salads, side dishes, and burgers.
Black Pepper Molasses Bacon Pork N/A Classic smokey, salty bacon with notes of black pepper & molasses. Perfect for brunch dishes, breakfast sandwiches, and to top burgers.
Peameal Bacon Pork N/A Leaner, with a sweet ham-like flavour.  Delicious fried and used in sandiwiches, hash, and pastas, or as a side breakfast dish.
Ham (Whole House Cured) Pork N/A A basic cure, hickory-smoked in-house and lightly salted with no added phosphates.   

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

Type of Cured Meats Type of Meat Age Tasting Notes Applications
Bresaola Black Angus Black Angus Beef 3 months min. Bresaola is dry aged until it turns a deep red colour. La Cultura Salumi age their Bresaola until it becomes tender and achieves the desired flavor. Made from whole muscle premium beef cuts, bresaola is both lean and tender. You can tell the quality by its lack of striation. When sliced thin, bresaola can appear almost translucent. A little goes a long way. It will melt in your mouth. Perfect for a charcuterie board and pairs wonderfully with fresh arugula and salty cheeses like Parmesan. Also delicious on pizza, foccacia or crostini.
Bresaola Horse Horse 3-4 months This horse bresaola is made with all natural spices, reduced salt, and is dairy-free and gluten-free. Perfect for a charcuterie board and pairs wonderfully with fresh arugula and salty cheeses like Parmesan. Also delicious on pizza, foccacia or crostini.
Capocollo Pork 4-5 months Capocollo, also known as capicola, is similar to the more widely-known cured prosciutto, as they are both pork-derived cold-cuts and are used in similar dishes. Made from pork shoulder or neck, La Cultura Salumi’s capocollo has a tender texture and is prepared with a variety of spices, herbs, and sometimes wine. Use in sandwiches, on pizza, in salads, or as part of cheese & charcuterie board.
Carpaccio Beef 2 months La Cultura Salumi's carpaccio is made from a very lean North American beef, aged for two months, and seasoned with salt, top quality Italian spices and juniper berries. it is low in sodium and calories, whilst being rich in protein and vitamins. Ideal for carpaccio and tartare.
Culatello Pork  12-16 months The flavor of culatello is undescribably delicious. Ruby-red in colour, culatello has a strong aroma and a mild but sweet flavor. Each piece is rubbed with La Cultura Salumi's blend of ingredients, before being aged. The cut of the meat, craftsmanship, long aging time and unique flavor, all contribute to making it one of the most exclusive products in La Cultura's salumi. Use in sandwiches, to top pizzas or on a charcuterie board.
Lonzino Pork 3-4 months This pork lonzino is made with all natural spices, reduced salt, and is dairy-free and gluten-free. Best served as is, although it makes a great sandwich addition!

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

Type of Cured Meats Type of Meat Age Tasting Notes Applications
Salame Cacciatore (Hot) Pork 75 days Smaller salame with a distinctive, smooth flavour. Seasoned with sea salt, black pepper and garlic. Excellent with a mild cheese and rustic bread.  
Salame Calabrese (Hot) Pork 75 days Prepared according to the artisanal traditional Calabrese (Sothern Italy) recipe, in natural casing using the highest quality ingredients. Seasoned with hot peppers, sea salt, black pepper and garlic. Spicy, smooth, and subtle flavours. Excellent as an appetizer with rustic bread, olives, and cheese.   
Salame Calabrese (Sweet) Pork 75 days Prepared according to the artisanal traditional Calabrese (Sothern Italy) recipe, in natural casing using the highest quality ingredients. Seasoned with hot peppers, sea salt, black pepper and garlic. Spicy, smooth, and subtle flavours. Excellent as an appetizer with rustic bread, olives, and cheese.   
Salame Campagnolo Pork 75 days Prepared with the highest quality ingredients and seasoned with sea salt, black pepper, natural Mediterranean spices, and garlic. Distinct and rustic country flavour. Exceptional in a mozzarella, lettuce, and cherry tomato panino.    
Salame Felino Pork 75 days Prepared according to the artisanal recipe of Felino (Parma, Italy), in natural casing using the highest quality ingredients. Seasoned with sea salt, black pepper and garlic. Characteristic smooth and subtle flavours Excellent as an appetizer with rustic bread, grapes, and cheese.   
Salame Sopressa (Hot) Pork 75 days Prepared with the highest quality ingredients and seasoned with sea salt, black pepper, natural Mediterranean spices, and garlic. Exceptional in a mozzarella, lettuce, and cherry tomato panino.    
Salame Sopressa (Sweet) Pork 75 days Prepared with the highest quality ingredients and seasoned with sea salt, black pepper, natural Mediterranean spices, and garlic. Exceptional in a mozzarella, lettuce, and cherry tomato panino.    
Guanciale Pork N/A Pork cheek with mild, mouthwatering flavour. Perfect ingredient in tomato pasta sauces, or in slow-cooked braised meats. Exceptional when served thinly sliced with bread or polenta. 
Lonza Pork 120 days Pork loin, hand-selected and and-trimmed with care to leave a thin covering layer of fat. Seasoned with Mediterranean spices and herbs. Smooth balanced flavour. Best served thinly sliced on its own, but try it with crackers and cheese, or on a crusty baguette with melted brie.
Pancetta Tesa Pork 70 days Flat pork belly seasoned with sea salt, black pepper and Mediterranean spices.  Perfect ingredient in white pasta sauce with eggs and Parmigiano Reggiano cheese (al la Carbonara). 

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

Type of Cured Meats Type of Meat Age Tasting Notes Applications
Double Smoked Bacon Pork N/A

Naturally wood smoked savory and succulent bacon is crafted with the utmost care, using only premium quality pork and the finest natural ingredients.

With a rich and smoky aroma, this bacon is double smoked to perfection over natural hardwoods, infusing it with an unmistakable smoky flavor that is sure to please even the most discerning palate.

The texture is both crispy and tender, providing the perfect balance of mouthwatering crunch and juicy tenderness.

Excellent for breakfasts, sandwiches and to top burgers.
Hungarian Pork Sausage Pork N/A Savour the delectable flavor of Sikorski Sausages Hungarian sausage, naturally wood-smoked to perfection. This thin and slightly sweet sausage has a crispy caramelized skin after grilling. Perfect for grilling.
Dried Hunter Sausage Pork N/A Naturally wood smoked and dried to perfection with aromatic juniper berries.  Great as an addition to your charcuterie boards.
BBQ/Debrecyna Sausage Pork 75 days Custom made for grilling with a custom blend of seasonings that goes perfectly with any toppings. Its natural hog casing ensures a juicy, flavorful bite. Perfect grilling sausage.
Kabanos Sausage Pork N/A Naturally wood smoked in a thin casing. Long, thin, dry sausage, perfectly smoky. A great addition to a charcuterie board.
Polish Ham Kolbassa Sausage Pork N/A A traditional Polish ham sausage that is naturally wood smoked and expertly seasoned. Smooth texture and a perfectly balanced flavor profile. Perfect for sandwiches.
Village/Goralska Sausage Pork N/A This sausage is a naturally wood-smoked, double-smoked, long Polish sausage with a deep cherry color. It's gluten, soy, and lactose-free and best served cold on a charcuterie board.  This rustic sausage's rich, smoky flavor pairs perfectly with cheeses and crackers.
Montreal Smoked Beef Beef N/A Sweet, juicy, and naturally wood-smoked sausage, perfect for sandwiches. Perfect addition to sandwiches.

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

Type of Cured Meats Type of Meat Age Tasting Notes Applications
Pork Sausage Pork N/A Smokey & salty, this bacon is naturally smoked and dry-cured. Ideal for brunch, sandwiches, burgers, etc.
Peameal Bacon Pork N/A Mild salty-sweet flavour and tastes more like fresh ham!  Ideal for brunch, sandwiches, burgers, etc.
Pepperettes (Hot) Pork N/A Mini hot pepperoni sticks. Great for charcuterie board.
Pepperettes (Mild) Pork N/A Mini mild pepperoni sticks. Great for charcuterie board.
Mixed Charcuterie Beef & Pork N/A Pepperoni Chub: Filled with classic pepperoni flavour, each bite has just the right amount of smoke, paprika and spice. With hints of fennel and cayenne, this fermented sausage is ready to eat now or hang in your fridge for extra flavour and depth.

Summer Sausage: With old world charcuterie in mind, our Summer Sausage is made with a cloth casing and gets better with age. Made with beef and pork, our fermented sausage combines the classic flavours of mustard and garlic for a familiar and flavourful sausage.

Rock Pepper Sausage: Spice, texture, and flavour are what make this sausage a favourite among customers and chefs. The contrast between the peppery casing and the soft, flavourful balance of pork and beef result in a unique and savoury fermented product.

Beef Salami: Made with white and black pepper, our salami achieves classic salami texture and flavour with an undeniably beefy taste. Savoury and delicious, it is a perfect addition to any charcuterie platter or deli creation.

Zigeuner Salami: Our classic German Zigeuner Salmi, meaning "gypsy" salami, is a reflection of the spices available in a long-ago era. Fermented and ready to eat, this savoury salami features a noticeable tang and zest in every bite
Ideal for a cheese & charcuterie board.

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

Type of Cured Meats Type of Meat Age Tasting Notes Applications
Beef Salami Beef 2.5 month fermentation/ preparation process Fully fermented and dried product and needs to be refrigerated. Perfect addition to a charcuterie board.
Hungarian Salami Pork 2.5 month fermentation/ preparation process Traditional fine ground pork salami; mildly spiced. Wood smoked & air-dried. Perfect addition to a charcuterie board.
German Salami Pork 2.5 month fermentation/ preparation process Spiced and smoked, this firm, sliceable salami has a distinct fermentation/sour flavor. Perfect addition to a charcuterie board.
Kaiser Salami Pork 2.5 month fermentation/ preparation process Mild smoked salami in a unique flower casing adding to its visual appeal on a charcuterie board. Perfect addition to a charcuterie board.
Mustardseed Salami Pork 2.5 month fermentation/ preparation process Traditional fine ground pork salami; spiced with mustardseed and other spices. Perfect addition to a charcuterie board.
Pepper Salami Pork 2.5 month fermentation/ preparation process Rubbed with ground pepper, Wagener's pepper salami has an earthy taste, that is both biting and slightly heated from the ground peppercorns. Perfect addition to a charcuterie board.
Hot Pepperoni Pork 2.5 month fermentation/ preparation process Spicy fermented pepperoni, spiced with cayenne pepper for heat. Perfect addition to a charcuterie board.

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

Type of Cured Meats Type of Meat Age Tasting Notes Applications
Pepperettes Beef N/A Available flavours: 

These beef pepperettes from St. Brigid's Dairy 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.

Sliced up on a charcuterie board.

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

Type of Cured Meats Type of Meat Age Tasting Notes Applications
Teryaki Pepperettes Beef N/A Teriyaki flavoured pepperettes made with regeneratively grown beef. Sliced up on a charcuterie board.

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

Type of Cured Meats Type of Meat Age Tasting Notes Applications
Turkey Peameal Bacon Turkey N/A Renegade Harvest showcases Ontario’s turkeys by preparing these delicious birds with wild bergamot, traditional peameal spices and a cornmeal crust. This homestead recipe is cut into thick Canadian bacon-style slices, and has a slight tang to it compared to pork peameal bacon. Fantastic in sandwiches and with breakfast.