{"id":5279,"date":"2015-06-02T17:58:28","date_gmt":"2015-06-02T21:58:28","guid":{"rendered":"https:\/\/cheeseloverca.wordpress.com\/?p=5279"},"modified":"2015-06-02T17:58:28","modified_gmt":"2015-06-02T21:58:28","slug":"makersmongers-sausage-shares-stage-with-cheeseburgers","status":"publish","type":"post","link":"https:\/\/cheeselover.ca\/index.php\/2015\/06\/02\/makersmongers-sausage-shares-stage-with-cheeseburgers\/","title":{"rendered":"Makers+Mongers: Sausage shares stage with cheeseburgers"},"content":{"rendered":"
\"Michael<\/a>
Michael McKenzie of Seed to Sausage in Sharbot Lake, Ontario. Photo: Ottawa Citizen.<\/figcaption><\/figure>\n

The Day of the Pig comes but once a year (usually mid-May, in case you\u2019re wondering) but there\u2019s no reason you can\u2019t enjoy handcrafted cured meats at any time, thanks to Seed to Sausage. Joining the Makers+Mongers celebratio<\/a>n at The Great Canadian Cheese Festival this Saturday, Seed to Sausage brings a commitment to ethically raised animals and a dedication to making things their own, sourcing products right back to the seed they began with.<\/strong><\/p>\n

Beyond that, the Seed to Sausage<\/a> brand has also become an ambassador for Ontario\u2019s artisan producers, offering venues for smaller businesses to begin sharing their products with urban markets.<\/strong><\/p>\n

If you\u2019ve never ventured out to Sharbot Lake, Ontario, now is the time to do it. Begun by chef and entrepreneur Michael McKenzie only a few years ago, Seed to Sausage has quickly gained recognition, to the point where it\u2019s now hard to believe we\u2019ve ever sourced our bacon from anywhere else. The principles of \u201clocal. ethical. humble.\u201d craft are at the core of the Seed to Sausage brand, where everything is handmade in small batches.<\/p>\n

\"For<\/a>
For Makers+Mongers, Seed to Sausage will grill Jalape\u00f1o cheese curd smokies. Photo: Laura Voskamp.<\/figcaption><\/figure>\n

From sausages (don\u2019t miss the Maple Walnut variety) to bacon (all varieties are made using real hickory smoke) to dry cured meats (McKenzie\u2019s cuts are dry aged for 80 days), the S2S roster is extensive. Minimal added ingredients mean that the flavours of the meat shine through in McKenzie\u2019s products, injecting a distinctly Canadian profile into traditional European styles.<\/p>\n

Beyond his own products, the Sharbot Lake Seed to Sausage headquarters also boasts a gourmet grocery store, stocked with all manner of accoutrements to help you enjoy your salumi to the max. You\u2019ll find crackers, salts, and preserves, all selected with the meats in mind.<\/p>\n

This offering spills over into Seed to Sausage\u2019s newest outpost: The S2S General Store<\/a>, located on Gladstone Avenue in Ottawa. Born as a collaboration between multiple facets of Ottawa\u2019s food scene, McKenzie has created a space where chefs, bloggers, and producers can come together to create a distribution point for small producers. The aim isn\u2019t to be exclusive though: the S2S General Store wants its shoppers to love the products so much that they begin to ask for them at their local stores, opening up the scene for local producers to gain their own following.<\/p>\n

\"Unauthorized<\/a>
Unauthorized photo of Mike McKenzie break dancing in the straw at Makers+Mongers last year. Photo: Vanessa Simmons.<\/figcaption><\/figure>\n

And a following they\u2019re sure to gain as McKenzie brings the local. ethical. humble. philosophy to the Cheeseburgers in Paradise soiree<\/a> this Saturday. While we\u2019ve yet to find a Jimmy Buffett song that sings the praises of bratwurst, it wouldn\u2019t be a grill-up without sausages, and you\u2019ll want to be sure to save room to try the Jalape\u00f1o cheese curd smokies McKenzie and his crew will serve alongside Burger Revolution\u2019s gourmet cheeseburgers<\/a>.<\/p>\n

The fifth anniversary of The Great Canadian Cheese Festival\u2014the biggest artisan cheese show in Canada\u2014takes place Saturday and Sunday, June 6 and 7, in Picton, Ontario, at the Fairgrounds. For complete information and tickets, please visit CheeseFestival.ca<\/a>.<\/p>\n

\u2014Laura Voskamp<\/em>
\nBy night, Laura Voskamp is a cheese lover and freelance writer. By day, she\u2019s Communications Coordinator for Bay of Quinte Tourism<\/a> and Bay of Quinte Living.<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

The Day of the Pig comes but once a year (usually mid-May, in case you\u2019re wondering) but there\u2019s no reason you can\u2019t enjoy handcrafted cured meats at any time, thanks to Seed to Sausage. Joining […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[199,283,366],"tags":[],"brand":[],"class_list":["post-5279","post","type-post","status-publish","format-standard","hentry","category-great-canadian-cheese-festival","category-makersmongers","category-seed-to-sausage"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts\/5279","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/comments?post=5279"}],"version-history":[{"count":0,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts\/5279\/revisions"}],"wp:attachment":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/media?parent=5279"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/categories?post=5279"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/tags?post=5279"},{"taxonomy":"brand","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/brand?post=5279"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}