Seed to Sausage cured meats: handcrafted and so tasty!

Michael McKenzie of Seed to Sausage in Sharbot Lake, Ontario. Photo by Ottawa Citizen.

Michael McKenzie of Seed to Sausage in Sharbot Lake, Ontario. Photo: Ottawa Citizen.

Canadian handcrafted cured meats that are among the best in the world, that’s the mission at Seed to Sausage, says Michael McKenzie, the young man who grew the business from making sausages for family and friends in his garage in Kingston, Ontario.

Based in Sharbot Lake between Kingston and Ottawa, Mike, now 38, also has a busy retail shop in Ottawa at Gladstone and Bronson and he’s opening a butcher/sandwich-maker at the Kanata Centrum.

Many people know Mike because of Day of the Pig, the popular family event he hosts every year. This Sunday, May 21, Day of the Pig will be celebrated at Sharbot Lake Beach with a huge BBQ.

Every year since 2011, Seed to Sausage has been a mainstay at The Great Canadian Cheese Festival where McKenzie’s cured meats will be available for sampling and purchase on June 3-4.

Seed to Sausage brings a commitment to ethically raised animals and a dedication to making things its own, sourcing products right back to the seed they began with.

Beyond that, the Seed to Sausage brand has also become an ambassador for Ontario’s artisan producers, offering venues for smaller businesses to begin sharing their products with urban markets.

For Makers+Mongers, Seed to Sausage will

Here’s an idea for the grill from Seed to Sausage: Jalapeño cheese curd smokies. Photo: Laura Voskamp.

Over its eight-year history, Seed to Sausage quickly gained recognition, to the point where it’s now hard to believe we’ve ever sourced our bacon from anywhere else. The principles of “local. ethical. humble.” craft are at the core of the Seed to Sausage brand, where everything is handmade in small batches.

From sausages (don’t miss the Maple Walnut variety) to bacon (all varieties are made using real hickory smoke) to dry cured meats (McKenzie’s cuts are dry aged for 80 days), the S2S roster is extensive. Minimal added ingredients mean that the flavours of the meat shine through in McKenzie’s products, injecting a distinctly Canadian profile into traditional European styles.

Unauthorized photo of Mike McKenzie break dancing in the straw at Makers+Mongers last year.

Unauthorized photo of Mike McKenzie break dancing in the straw at a Cheese Festival after-party. Photo: Vanessa Simmons.

Beyond its own products, Seed to Sausage also boasts a gourmet grocery store, stocked with all manner of accoutrements to help you enjoy your salumi to the max. You’ll find crackers, salts, and preserves, all selected with the meats in mind.

This offering spills over into Seed to Sausage’s outpost: The S2S General Store, located on Gladstone Avenue in Ottawa. Born as a collaboration between multiple facets of Ottawa’s food scene, McKenzie has created a space where chefs, bloggers, and producers can come together to create a distribution point for small producers. The aim isn’t to be exclusive though: the S2S General Store wants its shoppers to love the products so much that they begin to ask for them at their local stores, opening up the scene for local producers to gain their own following.

McKenzie offers much credit for his success to Ken McKenzie, his father: “He’s the reason why I’m still in business.” In charge of production is Derek McGregor, formerly long-time chef at Le Chien Noir Bistro in Kingston.

Meet Mike and Derek and the rest of the S2S crew at the seventh anniversary Great Canadian Cheese Festival—the biggest artisan cheese and specialty foods show in Canada—taking place Saturday and Sunday, June 3 and 4, in Prince Edward County, at the Picton Fairgrounds. For complete information and tickets, please visit CheeseFestival.ca.

—This post is an updated version of a profile written in 2015 by Laura Voskamp, a cheese lover and freelance writer.

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