FAQ

Frequently Asked Questions – Here you can find some of the most common questions that people ask:

What are the store hours?

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

Closed

9am-6pm

9am-6pm

9am-6pm

9am-6pm

8am-4pm

Closed

Why does your meat come in paper bags?

We pack our deli meats in recyclable paper bags to keep them fresher longer, and it’s better for the environment.

What makes your meat healthy?

Our in-house made deli meats and sausage are free of gluten and msg.  Most items are also soy and dairy free – speak to one of our friendly staff when you’re in and they can help you pick the right product for your dietary needs

Do you do special orders?

We do!  Read through our Catering Serivces page for details.

What's the difference between fine and coarse ground?

Fine Ground Kobassa has smaller pieces of meat in the sausage fill.  Some people prefer the Coarse Ground Kielbasa because of its thicker texture and has chunks of ham in it.  Both are gluten and msg free.

Are your products dairy free?

All our in-house made meats are dairy free except jalapeno cheddar smokies and jalapeno cheddar loaf. If you’re not sure, feel free to ask!

What makes your sausage taste so good?

Fresh, hand trimmed meats, fresh garlic, the finest spices, and a secret family recipe.

How many different products do you make in house?

We currently produce 37 unique products in-house. Our selection is always changing and growing!

How do I get one of your famous number sausage rings?

Please call ahead and let us know the number you need, it will be waiting for you when you arrive. If you are a last minute shopper we can make one for you while you wait, if time allows.

What’s the best cut of beef?

Anything from the loin (the long muscles along the spine, outside the ribs) area will be extremely tender and flavourful.

Walter says “new york strip”.

Olga says “rib eye”.

What are some recommendations for meat storage?
  • Vacuum sealed meats can last up to 3 weeks when refrigerated
  • Our lunch meats are paper-wrapped and will last up to 5 days when refrigerated
What’s the best way to prepare a roast?
    • Start with a quality cut of meat, let sit out of the fridge for 30 minutes while the oven preheats to 240°C/475°F.
    • Fill the bottom of a roasting pan with your preferred vegetables (potatoes, carrots, celery, onions and a broken apart head of garlic are magic!) and some oil (olive works well).
    • Place the roast on top of the vegetables and season with oil, salt, pepper, and your choice of fresh herbs. Baste the roast once, and add a splash of water to the pan if the vegetables start to look dry.
    • Once the roast is cooked to your preference, remove from the oven and place on a cutting board. The roast will have an internal temperature of 145°F for medium rare; 160°F for medium. Cover with foil and a tea towel to let sit for 15-20 minutes so the juices remain inside.
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