Upgrade your next charcuterie plate with some locally made, artisanal cured meats from Seed to Sausage.

What started as a hobby for owner Mike McKenzie soon became a passion. He honed his sausage-making skills, while studying with chefs across Europe.

All of his research paid off and McKenzie’s Chorizo, Saucisson Sec (a French-style salami), and Montreal Smoked Meat have literally won awards.

Part of McKenzie’s winning strategy? Everything at Seed to Sausage, from salami to double-smoked bacon, is handmade in small batches with the finest ingredients, including hormone- and antibiotic-free pork. One bite, and you’ll understand why he took top prize.

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