So you’ve not only taken the time to subscribe to this newsletter but now you’ve gone to all the trouble of clicking to reach here. You deserve some real rewards for your effort and here they come! The insider tips. The behind the scenes low down. The scoop. Here are some of our lesser known deals, unsung winners and staff favourites that will make you a Sanagan’s Subscriber Smart Shopper.
If we didn’t sell all of today’s hot rotisserie chickens, they become tomorrow’s cold Picnic Chickens. Look for them vacuum-packed in the deli department. They’re a steal of a deal.
Smoked Pork Chops
Cured and cold-smoked, this pork chop thinks it’s a piece of bacon. Fry em, grill em, bake em, broil em, put em under your saddle and ride to Utaanbaatar; these beauties offer endless affordable versatility.
One of the most consumed meats around the world, we try to always have some Ontario-raised goat on hand. If you don’t see any in the window please inquire, we may have some shoulder, leg or ribs in the back.
All the convenience of straight from the freezer to the oven to the table with none of the chemicals or industrial flavours of supermarket frozen foods. Featuring equal parts beef, lamb and pork, topped with mashed potatoes enriched with butter and cream, these classics, in small or large, are what wholesome dining is all about. Guaranteed not to contain shepherds.
I don’t think Peter’s really costed this one out. The butchers put a lot of care into its preparation but it’s definitely on the cheaper side of the window. And a big porchetta is an effortless crowd-pleaser. Pork loin or belly wrapped with more pork belly, layered with Italianate seasonings. Just slow bake it, slice and serve. Così buono!
All butchers trim a lot of fat. But do they all melt them into lard, schmaltz and tallow? We do. And we sell them in 250ml tubs for next to nothing. Up your frying and baking game with our all-local fat.
Made up of ground beef and lamb from the very same meats you see in the window, our dog food will make your pooch happy and healthy. According to the dog owners I talk to, it’s a great deal. Look for it in the freezer. If you don’t see — please ask.
Meat Your Salad
The Sanagan’s kitchen makes some truly tasty salads that are great on their own but why don’t you do what a lot of staff members do and Meat Your Salad? We can slice you a little bit of salami, roast beef or ham from the deli and you drop it right on the kale, lentils or beets. Meat Your Salad deluxe? Drop some pâté en croute onto your greens.
Dry Aged Beef Burgers
If you want to sample what time can do to a piece of beef, you can buy our beautiful dry-aged steaks or you can try our dry-aged burgers, at about ¼ the price. Given their popularity, it may seem like a bit of a stretch to describe our D.A.B.’s as an insider product but, as a dry-age gateway, they have a lot of secrets to share.
If you’re a fan of some of our classic marinated preparations like jerk chicken, Cuban bavette or souvlaki skewers, you can now buy just the sauces from our grab and go fridge and do your own marinating on whatever you like. Jerk your pork! Cuban your lamb! Souvlaki your bacon!
These are just a few samples of what Sanagan’s has beyond big steaks and chicken breasts. And, of course, there’s more. The best way to find out is to come on in and talk to the staff. We like talking about food almost as much as we like eating it.