Category - Producer Info

Let’s Talk Turkey (and all the other wonderful things Sanagan’s has to offer!)

Make Sanagan’s your holiday destination this year! We have everything you’ll need to create a successful feast for your family and friends, so join us at either location and get your harvest feast on!

To place your order, either call us at 416-593-9747, or email us at (Kensington), or (Gerrard)


We source our birds from two different farms; Shady Grove (Guelph, ON), and Elm Creek (Grand Valley, ON). If the former sounds familiar, that’s because it’s where we get our maple syrup from! Both farms adhere to our standards of antibiotic & hormone-free, and free-run meat. The turkeys come in a variety of weight ranges, and as much as we sincerely try to get everyone EXACTLY what they ask for, there is sometimes a variance (on the heavy end). For example, if you want a 16 lb bird, your order goes in the 16-18 lb range, and it’s possible that the birds dress out on the heavy end, so you might have to take a 18lber. But that’s ok, just more turkey sandwiches in your future!

As for Heritage Turkeys, we’ll be getting some in from The Packing House, one of our preferred suppliers who sources game birds, specialty beef, and other great items like these Orlopp Bronze birds from a farm near Meaford. These are beautiful, pasture-raised birds, and I can say from personal experience that they’re some of the tastiest turkeys around! These birds will be coming in between 15 and 20 lbs – we have a limited supply so get your orders in early!

As well as fresh turkeys, we will be getting in whole Smoked Turkeys from Metzger Meats.  


Are you one of the few people who don’t like turkey? No worries, we have you covered!

Capons (usually range from about 8 to 10 lbs)


Cornish Hens

City Ham (smoked, bone-in hams) We get them whole, so we can cut them to size.

Baseball hams (small, boneless smoked hams, better for a small number of people)

Breakfast Sausage Stuffing (loose breakfast sausage mix to put in your stuffing)


As well as these “main event” items, Anne and her team in the kitchen will be making up some lovely sides to accompany everyone’s turkey dinners. Here’s what we’ll be offering:

Cranberry Sauce

Turkey Gravy

Turkey Stock

Bread Stuffing

Brine Bags

Brining Kits (includes a brine bag and the brine mix – just add water!)


It wouldn’t be a feast if you didn’t start with the perfect charcuterie board! Come down and see what Scott has made for the occasion. No one else in the city has the selection of house made pâtés, rillettes, and mousses that your friends here at Sanagan’s have! Impress your friends and your taste buds!

The Penokean Hills Story

We talk about crossbreeds regularly around Sanagan's, but a cross we haven't seen before is a financial planner with an agricultural engineer.  Peter, myself, and a few of our managers had the chance to see the results of this combination a couple of weeks ago when we visited Mike (the Engineer) and Chris (the Finance Guy) of Penokean Hills Farms, just outside of Sault Ste. Marie.

Though they may be the producer we work with that is farthest away from us, they may be one of the closest to us in terms of shared values. Penokean Hills is establishing the bulk of their sales in the GTA and Southern Ontario, but they are an intensely local company. They have essentially been born out of a need to utilise the resources around them in a combined effort to benefit the community at large. Not only do the principals raise their own animals, they also work with another 20+ farmers in the area to raise animals to their specifications. They share the best of their breeding stock, working to regenerate the herds with the most desirable traits (rib eye size, back fat/marbling, and feed efficiency). They've contracted farmers in the area to grow specific crops for them to be used as finishing feed for the animals (includes wheat, corn and dried peas). When the local abattoir was going out of business they took it over, preserving not just a half dozen jobs, but also the one location in the area farmers had to bring their animals to be processed. Though their own processing makes up the majority of the abattoir's week, they still process pigs, lambs and chickens for local farmers on a weekly basis. 

Their focus though is their own beef, and it is spectacular. As mentioned, they are using their own breeding stock throughout the area to produce consistent animals with the most desirable traits. Their cattle have a minimum of 50% Angus genetics, and are primarily crossed with other British breeds (Hereford, Galloway, Longhorn), though they have incorporated some other continental European breeds in the mix as well (Charolais, Limousin, Simmental). Calves are raised with their mothers, on milk and pasture (or haylage, as the season dictates) for the first 6-7 months. After that time, they are weaned off of milk and move to all pasture/haylage. Their finishing mix is constantly being monitored and slightly adjusted based on nutritional assessments and the needs of the cattle. Components of the feed (again, including corn, wheat and dried peas) are kept separately and mixed to recipe specifications twice daily, which is then provided to the cattle for them to graze at their leisure.

The attention to detail and their desire to have input and control on every aspect of the animal's life-cycle is what impressed me the most. It wasn't enough for them to ensure the animal was raised properly, but also to ensure it was fed properly, and slaughtered properly. It is now on us to ensure the product is butchered properly, and sold with the love, care and attention that it deserves.  

For the time being, you can find the Penokean Hills product with greater regularity at the Gerrard store, but as the Penokean Hills operation grows (they have a new processing plant in the works, with the hopes of being open by May 2020), you'll only see their expansion in Sanagan's as well.