Dried, smoked and cured pork and beef sausage. Old-world artisanal recipes from our family to yours.
Available at our 6 retail locations and now at select Metro, Sobeys, Foodland and Fortinos locations. Also available at select deli and independent butcher shops throughout the province.
Halenda's Award-Winning Kobassa Chub (275g)
This award-winning recipe has been passed down for generations and it still is the best one around! It's gluten-free, high in protein, and now made with Himalayan salt! It's ready to eat as a sliced snack or it can be baked, fried, or grilled. Our 275g Kobassa chub is perfect for your next snack, appetizer, or charcuterie board. Nutritional Label
Halenda's Award-Winning Kobassa Family Pack (800g)
This award-winning recipe has been passed down for generations and it still is the best one around! It's gluten-free, high in protein, and now made with Himalayan salt! It's ready to eat as a sliced snack or it can be baked, fried, or grilled. Our 800g Kobassa family pack is perfect to share with your next family meal!Nutritional Label
Halenda's Old Country Kobassa (275g)
An award-winner in the Ontario’s Finest Meat Competition. This kobassa has a nice garlic flavour, and is very lean. Just like the way they did it in the “Old Country”. It's also gluten-free!Nutritional Label
Halenda's Old Country Kobassa (450g)
An award-winner in Ontario’s Finest Meat Competition. This kobassa has a nice garlic flavour, and is very lean. Just like the way they did it in the “Old Country”. It's also gluten-free!Nutritional Label
Halenda's Old Country Kobassa with Black Pepper (275g)
Similar to our Old Country Kobassa this kobassa has a nice garlic and pepper flavour!Nutritional Label
Halenda's Mild & Hot Pepperoni Sticks (100g)
The perfect snack. Dried and cured beef and pork sausage seasoned with paprika, peppercorn, and smoked with maple wood chips. Available in mild or hot. Add it to your charcuterie board or pack it in your kid's lunch. These tasty protein treats do not have to be refrigerated. Nutritional Label
Hot Habanero Pepperoni Sticks (100g)
Looking for a lovely hit of heat? Try our dried cured habanero pork pepperettes. They are not for the faint of heart! They are the perfect snack to take for your next hiking, camping, or fishing trip! These tasty protein treats do not have to be refrigerated.Nutritional Label
Halenda's Sremska (275g)
We smoke it the old fashioned traditional way. Fermented, smoked, dried and cured medium ground pork sausage containing a melody of old world spices including paprika, black pepper and salt.Nutritional Label
Halenda's Hunter Garlic Pork Sausage (275g)
Smoked, dried and cured pork sausage that is perfectly seasoned with a hint of mustard seed in a traditional style for a delicious garlic flavour.Nutritional Label
Halenda's Spicy and Mild Csabai Buggy Whip
A tender bite of salami - the buggy whip is available in spicy or mild. A common shape in Europe, the long whip is a popular high-protein snack. Eat the whole piece or cut it up for a nibble – either way we are sure you will love it. Available as bulk csabai pork sausages, buggy whip and mini csabai buggy whip. Nutritional Label
We built an empire off Kobassa.
Firstly, our parents started this company 40 years ago, making a family favourite, Kobassa (kielbasa, kolbassa, kolbasa, kielbassa). Since then, our family recipe has taken home many awards over the years, which is no surprise, it is delicious! Obviously, we love the versatility of this mild sausage. It is a fully cooked pork sausage that can be served cold or hot. Above all, we recommend barbequing your kobassa to add to your charcuterie board or place it on a bun for a delicious sandwich.
Here is a peek into our kitchen where we make our Gold award-winning sausage.
To begin, Master Butcher Sylvain Jalbert cuts fresh Ontario pork loins. The buckeye from the loin is used in many of Halenda’s recipes, as the meat is lean and tender. All raw meat brought into the plant goes through the cutting room to trim to their specifications. Once the pork loins are cut they are brought over to our sausage maker.
Afterward, Lorenzo Mottile, our master sausage maker, starts the emulsification of the ground meat. This step ensures that meat will have the right bind and texture. It also helps showcase the large pieces of ham for the best eating experience. The perfect blend of meat and spices is what really makes the difference between Halenda’s Kobassa and some competitors.
What is in our sausage?
Unquestionably, the best sausages have no fillers. Unlike our competitors, our ham is made with ground Ontario Pork and seasoned with no fillers added. Clearly, we pride ourselves on making sure our products include only the best ingredients and our Kobassa is no exception.
Afterward, the mixture is spiced with Halenda’s secret family recipe. Obviously, we have our spices blended together by a top-rated company to ensure that the mix is the same every time. Furthermore, we also add fresh garlic to the ham in the mixer and allow our blend to marinate for two to three days to ensure a flavourful bite.
Finishing the Sausage
At this time the mixture is ready, Lorenzo will then move to the sausage stuffer also called a vacuum filler. Our award-winning ham kobassa is made into 19-20lb rings. While it may appear easy, there is an art form to stuffing it perfectly. Overstuff and the casing can break in the smoker – under stuff and the appearance of the kobassa is wrinkly.
Finally, once cooled the product is then packaged for wholesale and retail in their packaging room. We make bulk rings of kobassa for the deli cooler and self serve packages for retailers such as our 7 locations, Metro and Sobeys.
Halenda’s on the label means quality on your table
Unquestionably, Kobassa makes the perfect addition for lunches, pizza, or pasta. We are proud that our family recipe has been recognized within the Ontario Meat Industry as one of the best. Have you tried our Ham Kobassa yet?
